Thai Mushroom Curry Soup

Thai Mushroom Curry Soup

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 10 minutes
Thai Mushroom Curry Soup


  • 2 tablespoons coconut oil
  • 1 2.2 oz bag Pan’s Mushroom Jerky Curry
  • 1 med yellow onion, rough chopped
  • 4 cloves garlic
  • 2 14 oz cans unsweetened coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons fish sauce
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1 tablespoon ginger, minced
  • 1 tablespoon red Thai curry paste
  • Salt and pepper, to taste
  • 1 8 oz package rice noodles, cooked
  • Red onion, thinly sliced, for garnish
  • Cilantro, chopped, for garnish
  • Chili oil, for garnish
  • Lime wedges, for garnish


Print This Recipe
  1. In a large pot, sauté onions and Pan’s Mushroom Jerky Curry in coconut oil on med-high heat until they begin to soften.
  2. Add remaining ingredients to the pot. Simmer until onions and Pan’s Mushroom Jerky Curry are tender.
  3. Use an immersion blender to blend the soup to your desired consistency.
  4. Stir in cooked rice noodles. Divide amongst bowls and garnish with red onion, cilantro, chili oil and lime wedges.