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5 from 1 vote

Thai Inspired Creamy Oyster & Mushroom Soup

I've wanted to do this video recipe for a while. Its creamy, rich flavor is sure to satisfy even the most astute chefs out there. The nutrient density is off the charts and your body will thank you.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Soup
Servings: 2
Author: Sean Landry


  • 4 Cups Bone Broth
  • 1-3" Inch Grated Ginger
  • 1-2 Cloves Grated Garlic
  • 2 Stalks Chopped Lemon Grass
  • 35-40 Grams Seaweed (Wakame)
  • 88 Grams Slice Shiitake Mushrooms
  • 125 Grams Enoki Mushrooms
  • 25 Grams Thai Basil
  • 6-12 Fresh Oysters
  • 1 Can Coconut Milk (Fat Only)
  • 1 Bunch Chopped Green Onion
  • 1/2 tsp Pepper Flakes
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Primal Herb - Neuro Shroom


  • 1 Bunch Cilantro
  • 1 Lime


  • It all starts with bone broth - bring to a simmer
  • Add freshly Grated Ginger & garlic
  • Chopped Lemon Grass
  • Seaweed (we chose Wakame ); stir and simmer for 2-3 min.
  • Next, Add sliced Shitake mushrooms
  • Enoki Mushrooms - These are delicious and once cooked become very similar to a noodle you’re going to enjoy these
  • Next, add Thai Basil ; stir for a minute
  • It’s time to Add the Fresh Oysters
  • Next, add the cream from 1 can of coconut milk. This really helps to bring all the flavors together and allows the broth to become rich and creamy. Stir to make sure all the cream is incorporated into the broth.
  • Add some Chopped Green Onions
  • Season with pepper flakes, salt, and pepper to taste
  • Add Primal Herb’s Neuro Shroom for enhanced benefit
  • Garnish with Cilantro and lime - Enjoy!