When I was first getting into cooking my all time favourite soup was this incredibly rich number made with sweet potato, coconut cream, sour cream, Thai red curry paste AND peanut butter. As you can imagine it was super addictive.
I was day-dreaming about that soup a few months ago and then the image of mushrooms crossed my mind. Of course! A low carb version!
I couldn’t wait to get myself some mushrooms and try it.
And here it is. Just as addictive as the original (if not more so). And way more nutritious. You’re welcome.
I use home made macadamia or almond butter for this but it’s also fabulous with good old peanut butter.
- 750 g /1.5 lb mushrooms
- 1 can coconut milk 400mL / 14oz
- 4 scant tablespoons Thai red curry paste
- 1.5 cups water
- 500 g / 1 lb ground (minced) pork
- 100 g /3.5 oz nut butter approx 4 tablespoons
- 1 bag baby spinach
- Slice the mushrooms lengthwise into 3 or 4 slices. I leave the stems on.
- Heat a medium saucepan on a medium high heat. Scoop a few tablespoons of coconut cream from the top of the coconut milk can and add to the pan. Add the mushrooms and cook, stirring every now and then for 7 or 8 minutes or until the mushrooms have shrunken down and softened. If they brown a little great, but no worries if they don't.
- Add the curry paste, the rest of the can of coconut milk, 1.5 cups water (or just fill up the can to measure it out) and pork. Simmer rapidly for 5 minutes or until the pork is cooked through.
- Add the baby spinach and remove from the heat. Stir in the nut butter. Taste and season with salt or more curry paste as needed.
Variations & Substitutions
pantry-friendly – use frozen spinach
short on time – just put everything (apart from nut butter and spinach) in the pot to boil until cooked.
vegetarian – skip the pork and water and serve 2 with the soup.
no coconut milk – use other dairy-free milk or replace with 1 cup whipping cream.
no Thai curry paste – make your own with this recipe OR replace with 2-3 teaspoons curry powder.
more substantial (carb lovers) – add rice noodles or other cooked noodles at the end.
more substantial (low carb) – zucchini noodles! Or roast cashews.
Low FODMAP – halve the coconut milk and use canned champignons instead of fresh mushrooms.
family-friendly – I actually make this without the curry paste. Serve out for the boys and then add the curry paste for my Irishman and me. The flavour isn’t quite a good this way but everyone is happy.
different vegetables – sweet potato (if you don’t mind the carbs), zucchini (courgettes), broccoli (also excellent with green curry paste), kale, spinach, cauliflower, red capsicum (bell peppers), cabbage.
different protein – any minced (ground) meat will work. Or use fish fillets or chicken thigh or breast fillets chopped into bite sized pieces.
more fancy / for entertaining – serve with basil leaves or finely sliced makurt lime leaves.
smooth soup – feel free to puree the soup with a stick blender.
Waste Avoidance Strategy
mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.
coconut milk / Thai red curry paste / nut butter – keep them in the pantry.
ground (minced) pork – freeze them.
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide
bland – more salt! If it tastes a little flat after you’ve added the salt a squeeze of lime will help.
too watery – keep simmering to reduce the soup a little (or add some almond meal or bread crumbs to thicken things up).
too hot – next time use less curry powder (or a different brand). For now diluting with extra coconut milk (coconut cream) will help.
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer.
