Spicy Coconut Mushroom Soup


4 cups of coconut milk
1 onion
8 oz package of mushrooms
3 tbsp of coconut oil
Sea salt and black pepper to taste
1/2 tsp of cayenne pepper
Fresh parsley (optional/for decoration)


First add coconut milk into a cooking pan and set to medium heat. While coconut milk is warming up, add coconut oil and chopped onion into a frying pan and cook for about 5 to 10 minutes on medium heat. After onion gets a little golden, add sliced mushrooms and cook for an additional 5 to 10 minutes. Add sea salt, black pepper and cayenne pepper to onion mushroom mixture, and mix well, then transfer to a boiling coconut milk. Boil soup for 1-2 minutes and turn off the stove. Before serving add fresh chopped parsley. Enjoy.

8 thoughts on “Spicy Coconut Mushroom Soup

  1. Pingback: Coconut and Butternut Squash Soup « Keitochan Says:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s