In a large pot, heat oil and sauté onion until translucent. Add garlic and sauté until fragrant, approximately two to three minutes.

Add mushrooms and season with 1/2 teaspoon salt. Cook for several minutes.

Add dried thyme and mix. Pour in coconut milk and vegetable broth. Bring to a boil and then simmer for about 15–30 minutes.

Taste and add remaining salt if needed.