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20-Minute Cheesy Mushroom Coconut Soup

20-Minute Cheesy Mushroom Coconut Soup

Full of Plants
20-minute coconut soup flavored with shallots, ginger, lemongrass, and mushrooms. Creamy and flavorful, this cheesy soup is super comforting!
Course Appetizer, Soup
Cuisine Asian
Servings 4
Calories 353 kcal


  • 2 13.5-ounce cans full-fat coconut milk
  • 3 shallots minced
  • 1 tbsp freshly grated ginger
  • 1/4 lemongrass stalk
  • 3 cups mixed mushrooms (I used cremini, chanterelles, and shiitakes, chopped)
  • 2 tbsp lemon juice from 1 lemon
  • 2 tsp coconut sugar
  • 1 tsp nutritional yeast
  • 1 tsp sea salt


  • Green beans, coconut bacon, fresh parsley, toasted bread


  • Combine the coconut milk, minced shallots, ginger, and lemongrass in a medium-size saucepan. Heat over medium heat and bring to a simmer. Cook for about 10 minutes, stirring regularly.
  • In the meantime, rinse and slice the mushrooms. I sliced creminis and shiitakes and halved the chanterelles. You can also keep the mushrooms whole if you prefer.
  • Remove the lemongrass stalk from the coconut milk and discard. Add mushrooms, lemon juice, coconut sugar, nutritional yeast, and salt to the saucepan and continue to cook on low-medium heat for 5 minutes.
  • Remove from heat, taste and adjust seasonings if needed, adding more lemon juice for acidity, or salt for saltiness.
  • Divide into bowls and top with your favorite toppings, green beans and/or coconut bacon are great. The soup will keep for up to 3 days in the refrigerator, I found out it tastes even better the next day.


Serving: 1 gCalories: 353 kcalCarbohydrates: 12.3 gProtein: 5 gFat: 32.4 gFiber: 0.7 gSugar: 6.1 g
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