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A bowl of hearty coconut soup with lime slices, green onion and a set of cop sticks.


Recipe By : Michelle McCowan
5 from 1 vote
A delicious plant-based twist on Coconut Thai Soup!
Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Dietary GF, Keto, Nut Free, Soy Free, Sugar Free, Vegan
Season(s) Spring, Winter
Difficulty Easy
Yield 6 Cups


  • 4 cups Vegetable Broth
  • 2 cups Coconut Milk
  • 1-2 tablespoon Avocado Oil
  • 1 medium Red Onion (chopped)
  • 1 cup Mushrooms (sliced)
  • 2-3 Garlic Cloves
  • 2 tablespoon Lime Juice (Feshly Squeezed)
  • 1 teaspoon Himalayan / Sea Salt


  • Heat the oil in a large saucepan.
  • Add in the onion, stirring for a minute or two.
  • Then, add the garlic, stirring for another minute.
  • Add in the mushrooms and cook for few minutes or until the onions become transparent.
  • Add in the vegetable broth, coconut milk and lime juice.
  • Bring to a boil and then turn the heat down to medium-low.
  • Stir in the salt, cover and let simmer for 15 - 20 minutes.
  • Serve warm and garnish with green onion or chives, sprouts and lime slices.


You can always substitute the vegetable broth for homemade/organic bone broth for a non-vegan version!


Serving: 1cup | Calories: 190kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1026mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 3mg
Total Servings : 6 cups
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