Do you need one super impressive dish that will make you look like a professional chef? A dish that is so absurdly easy to make? If so, this is YOUR lazy keto vegetarian Thai Coconut Soup with Enoki Mushrooms.
Who knew meatless keto recipes were this good? Or, that you could make this vegan? Well, now you do!
This post may contain affiliate links, which means I may receive a commission if you purchase through my link(s) at no extra cost to you. This information is not intended to be medical education and is not medical advice. It should not be used as a substitute for your medical professional. You should always seek counsel from your physician before beginning any new diet or exercise regime. Yes, this means talking with your doctor even if we’re just outlining the best lazy keto soup you’ve ever had.
If you’re into easy lazy keto vegetarian dishes that hit, this one is sure to impress. Your friends don’t have to know how simple it is to make.
Presentation is key with enoki mushrooms and this vegetarian keto recipe is very forgiving. The recipe is outlined below, but you can absolutely take creative control and substitute or add other items to fit your desired flavor profile. For example, swap the heavy cream for coconut cream (from the can) and you’ll have one of the best plant based keto recipes out there. Lazy keto vegan for the win!
This Post Is All About Thai Coconut Soup; A Lazy Keto Vegetarian Recipe
Your New Favorite Lazy Keto Vegetarian Recipe
The Star Of This Vegetarian Keto Dinner Recipe
Have you ever heard of enoki mushrooms? Or, have you seen them in the store and didn’t know how to use them? Perhaps you know all about them but you could use a new recipe? Thai Coconut Soup is the answer to all those questions and the star, in my opinion, is the marinated enoki mushrooms. I dare you to not eat half of the bag before they even hit the soup. Double dare, that is.
I live in Philly and I thought for sure that I would find these at Reading Terminal Market, which is where I always go for lemongrass, among many other items. Sure, Reading Terminal is a tourist trap in one regard. In another, it’s a one-stop shop for so many top-notch vendors. Here’s a link if you’re planning a trip and have yet to add it to your list. You’ll definitely want to stop here for breakfast or lunch (DiNic’s!) and it’s simply irresponsible for you to leave without at least one freshly stuffed cannoli from Termini Brothers.
Another local tip for this tourist stop is Iovine Brothers Produce. Their prices are the lowest in the city for the freshest options (except for local farmer’s markets around the city which are only on certain days in certain neighborhoods and not always year-round).
I thought I’d find enoki mushrooms at Iovine Brothers but was surprised to find they do not carry them. Or, at least did not when I was shopping. Maybe they have them now?
But, not to worry! Mom’s Organic, which is just a few blocks away, did have them.
Here’s what they look like. The printing is a bit trippy, no? And, they are tiny. The recipe calls for 2 packages. I suggest 4 packages for 6 servings if you really like mushrooms. I ate half of one package while they were marinating and well before the soup was ready. But, I have issues…. so….yummy issues (lol).
You Don’t Need Many Ingredients For Easy Vegetarian Keto Recipes
Let’s get the recipe out of the way right now so you can get to that grocery list!
Here Are Some Things To Keep In Mind:
- Play around with the recipe size based on how you will use it (appetizer vs entree). It does freeze well!
- Use less stock if you like your soup on the thick side. A thicker soup will hold the mushrooms “better”.
- I often use 2 – 3 stalks of lemongrass. It really depends on how fresh and large they are.
- I ALWAYS use one more lime than what the recipe calls for as I love that citrus flavor, so adjust that as you wish!
- Keep some cilantro on the side for garnish.
- I was out of rice wine vinegar so I used an organic brown rice version that I found at Mom’s Organic Market. I was a little worried (don’t tell anyone) but it was fabulous. See – that’s what I meant about this recipe allowing modifications!
- I don’t buy soy sauce anymore and this time, used coconut liquid aminos to drive that flavor home. I love all things coconut and could drink Suave coconut shampoo if it was a kosher thing to do. TMI? Ya, sorry, haha.
- I NEVER remove the stems of the enokis. Instead, I trim enough for them to be separate pieces from the thicker stalk at the base. I love mushrooms so I like the extra flavor and they are not super cheap so I have a hard time throwing away most of them. But, you do whatever makes you happy!
- You should consider a hand blender or use your real blender. I’ll explain below.
10+ Reasons To Try The Keto Box Subscription; Even If Just For 1 Month
Tips For This Lazy Keto Vegetarian Soup
Your soup bowl size and style do really matter for this dish. The size of the bowl will dictate how many servings you will get from the recipe. So, decide if this is going to be the star or your side piece. A side piece. That made me giggle.
If it’s the star, consider a wide-rimmed soup bowl like the following. They are not expensive, they give you a chance to wipe the rim as the professionals do just before serving, and most importantly, the rim gives you a nice area to handle the soup for service. Most importantly, the soup (aka your masterpiece) will be perfectly centered and ready for all your Instagram needs.
Or, if you’re planning on the Thai Coconut Soup to act as a starter course or in some other way, these bowls are super cute and also inexpensive. I know, more stuff is just stuff. But, we’re talking about elevating your chef game here. It’s ok to add a few more multi-purpose bowls to your inventory, right?
Aren’t those just the cutest ever? Look how adorable they are and can double as your Chinese takeout bowls! There are so many options (ice cream!) and isn’t it fun to find something perfect for you and your home, and especially your next dinner party?
This soup is also your reminder to buy an extremely useful kitchen tool; the immersion blender. It’s so much easier than transferring hot liquid to a blender. Do you have one of these?
Why These Tips May Matter To You:
Do you know what lemongrass is or how to use it? Here, check out this picture I took next to a cute piece of art I picked up in Key West.
It’s a stalk, the outside is hard and you must peel a layer or two to get to the softer interior. Check out this YouTube video if you want more information on how to work with lemongrass.
The softer interior is what you want simmering in your soup base but it may not be what you want to eat. Sure, you can eat it, but I prefer to strain it out.
RECIPE TIP; A BLENDER: I use the immersion (hand) blender in the pot on the stove to blend all of the ingredients before adding the milk and cream. Then add the milk and cream (or whatever substitute, if you want a plant-based dish). You’ll want the lemongrass, onion, and cilantro as small as possible.
Then, when the soup is ready, pass it through a strainer. This is what will give you that finished creamy look. You can even pass it through the strainer multiple times. The finished look is all up to you.
Without the grainy bits, the soup will be much “prettier”. And, if you’re like me, you don’t really want to eat all the pulp. The image below is just two cups of liquid passed through a mesh colander.
As already discussed, in regards to the mushroom, I prefer some stems. And, I opt for hot pepper sesame oil. I think it gives the soup a bit of welcomed heat and I really like the color of the oil that bathes the mushrooms in the final look.
Cut and wash the enoki as you wish and let them marinate while the soup cooks.
Lazy Plant Based Keto
There you have it! You did it! You made a delicious and super simple Thai Coconut Soup with Enoki Mushrooms. I can’t wait to hear what you and your friends and family think!
This Post Was All About A Lazy Keto Vegetarian Soup
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Thai Coconut Soup
- 48 oz Vegetable or Chicken Stock
- 1 ea Medium White Onion, Chopped
- 1 ea Lemongrass Stalk, Chopped
- 3 ea Garlic Cloves, Crushed
- 2 ea Limes, Cut in Half
- 1/4 cup Cilantro Leaves Save some pretty leaves for garnish
- 8 oz Rice Wine Vinegar
- 2 oz Soy Sauce Keep extra soy sauce handy to marinate the mushrooms
- 28 oz Coconut Milk
- 16 oz Heavy Cream
- 1/4 cup Sambal
- 1/2 cup Honey
- 2 T Salt
- 2 ea Package Enoki Mushrooms
- Sesame Oil, To Taste If you like heat, try Hot Sesame Oil
- Prepare mushrooms by washing and cutting the stems. Dry the mushrooms and let them marinate in a bowl with sesame oil and soy sauce, to taste. Set aside.
- In a large pot, bring to a simmer: stock, onion, lemongrass, garlic, lime, cilantro, vinegar, and soy. Simmer over low heat for 1 hour.
- Add the remaining ingredients (excluding the marinating mushrooms) and stir. Continue to let the soup simmer for an additional 20 minutes.
- Using an emersion blender, blend the soup until as creamy as you can make it. Use a regular blender if you don't have an emersion one. In this scenario, blend the soup in small batches. But, be careful - the soup is hot! Then, pass the soup through a strainer removing the bigger bits missed by the blender.
- Serve the soup in bowls (warm bowls if you can) and garnish with the marinated enoki mushrooms and a few cilantro leaves.
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