Creamy Coconut & Mushroom Quinoa Soup

Creamy Coconut Mushroom & Quinoa Soup - simple, healthy and packed with flavor!

For the longest time, I thought coconut and mushrooms was a weird flavor combination. I’m so comfortable using mushrooms in Italian dishes (my Italian side of the family grew up in the mushroom business), that cooking with coconut just sounded way too bizarre.

But then I fell in love with Thai food – especially the soups. My two favorites are Tom Yum, which is a sweet and sour soup that is delicious with shrimp, and Tom Kha Gai, a creamy coconut and chicken soup.

That was the first time I had a coconut milk soup with mushrooms and I have been a fan ever since.

Creamy Coconut Mushroom & Quinoa Soup - simple, healthy and packed with flavor!

Mushrooms are a special ingredient (especially when turned into a mushroom quinoa soup!). I know not everyone out there is a mushroom fan, but they’re one of those vegetables that I simply adore. They help add meatiness to a dish, but also a richness, without being overpowering or heavy. And they soak up flavor like nobody’s business.

Which is why I think they pair perfectly with coconut milk.

Coconut milk has a very delicate flavor, but it’s also quite pronounced at the same time. I can almost always tell when a dish has coconut milk in it. But coconut milk also adds a natural sweetness, so with my current diet, I’m using it all the time, especially for breakfast (and for soups).

Creamy Coconut Mushroom & Quinoa Soup - simple, healthy and packed with flavor!

For someone who doesn’t have dairy-based milks in their diet, coconut milk has been a savior. Especially the full fat variety. I use it to replace heavy cream in my baking, to thicken soups (like this Creamy Coconut & Mushroom Quinoa Soup), to make ice cream and also to make whipped cream topping. It’s incredibly versatile, and while it is rather fattening, it’s made up of healthy fats, so I don’t worry too much about it. All in moderation, right?

The other thing I’m loving about coconut milk (I promise, this is the last thing), is that you can make it at home! Seriously, it’s super easy and takes all of 5 minutes. Check out Leanne’s tutorial post – she takes you step-by-step through the process. And with the left over pulp? Simply dry it out in your oven on the lowest setting, and use it in a grain-free breakfast porridge the next morning. Soo good!

Creamy Coconut Mushroom & Quinoa Soup - simple, healthy and packed with flavor!

And finally, we get to the soup. Oh the soup.

I wasn’t really planning to go in the coconut milk direction with this, but that’s what I had in my pantry. You have to go with what you’ve got sometimes…and times like this it totally turns out for the better.

This soup is fully of creamy, coconuty, mushroomy, quinoy goodness. The broth has the faintest sweetness from the coconut, the mushrooms have sopped up all that delicious flavor and the little quinoa pearls lend a unique texture to the soup that makes it hearty, but at the same time surprisingly light and refreshing. It’s a warm or cold weather soup. An all-year round soup.

Really it’s an anytime you want kind of soup. And it’s seriously tasty.

Creamy Coconut Mushroom & Quinoa Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

adapted from food opera



  1. Heat the oil in a dutch oven. Add mushrooms, shallots and garlic and cook until garlic is fragrant and mushrooms have started to soften, about 5 - 6 minutes. Add quinoa flour and stir to combine and mushrooms are coated.
  2. Add coconut milk & broth (start with 2 cups and add more if needed), followed by quinoa. Bring to a boil then reduce to simmer for 20 minutes, until quinoa is cooked. Add more broth here if needed.
  3. Stir in lemon juice, season with salt and pepper (and Sriracha if using). Cook for another 5 minutes.
  4. Serve immediately. Garnish with fresh herbs and additional sauteed mushrooms.


  1. Cindy Dowden says

    Great timing! I needed to use some mushrooms and this turned out to be the perfect soup for a snowy Oregon Sunday. My husband exclaimed “wow!” after the first spoonful. It was quick and easy. We’ll definitely make this again.

    • says

      This is so awesome! Thank you for sharing Cindy :) I’m thrilled to hear you both enjoyed it. And isn’t it great, how easy it is!? I’ll definitely be creating more soups like this soon! xo

  2. Monique says

    If I have cooked quinoa, can I add it instead? Could I use a bit more and cooked for less time? I’m really looking forward to this soup!

    • says

      Yes, I think you could! I’d say that you just add it in at the very end (maybe 5 minutes left of cooking), and reduce the liquid by at least 1/2 a cup. Perhaps just start with 1 1/2 cups water and then add more as needed. Let me know how it turns out for you!

  3. says

    Hi Alyssa,
    I LOVE mushroom soup. It’s my very favorite. Thanks for creating a way to incorporate mushrooms and quinoa in a delicious gluten-free dairy free mushroom soup. Keep on cooking! Lovin’ your results. Happy New Year! Susan

  4. Laurel says


    I’d love to give this recipe a try. I don’t have quinoa flour and am wondering if I can sub it out for whole wheat flour or something else?

  5. Kerri says

    Great recipe! Not only did my husband love it our 17 month old couldn’t get enough of it. She wouldn’t eat her fruit and veggies any more once she tried the soup. Thank you!!!!

  6. anonim says

    I admire vegan cooking, but I hate it when people use broth… it’s just disgusting…. You’re spoiling your food with chemicals, ruining the taste of the freshness… sorry.


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