In a large pot, heat 2 tablespoons olive oil over high heat. Add onion and cook for 3-5 minutes. Add diced mushrooms and a pinch of salt. Stir to combine, reduce heat to medium-high and cook for 10-12 minutes, or until liquid has evaporated and mushrooms start to crisp.

Add vegetable broth and reduce heat to medium. Stir and scrape down sides of pot. Pour in coconut milk, add a few more punches of salt, fresh thyme and some cracked black pepper. Stir to combine and bring back to a boil. Reduce heat and simmer for about 15-18 minutes, until flavors come together and soup thickens a bit.

Taste, adjust seasonings and serve.