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Coconut-Tamari Mushroom Soup
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Thai-inspired vegan soup with mushrooms, coconut milk, and seaweed.
Ingredients:
  • 2 cubes vegetable bouillon
  • 6 cups boiling water
  • 4 cups sliced fresh mushrooms
  • 3 tablespoons dried wakame (brown) seaweed
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 (14 ounce) cans coconut milk
  • 0.25 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1 teaspoon tamari, or to taste
Instructions:
  • First, dissolve the vegetable bouillon cubes in the boiling water to create a flavorful base, then gently mix in the sliced mushrooms for a burst of earthy flavors; let it rest for 20 minutes. Next, place the seaweed in a cozy small bowl and cover it with warm water, allowing its unique flavors to develop; set it aside for later.
  • 1. In a large saucepan over medium-low heat, warm the olive oil. Add garlic and cook until softened, about 5 minutes. 2. Strain mushrooms from the vegetable broth, reserving the broth. Squeeze dry. Add mushrooms to the pot; cook until browned and tender, about 15 minutes. 3. Pour in coconut milk and reserved vegetable broth. Drain wakame, squeeze out water, and add to the pot with cilantro, lime juice, and tamari. 4. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for about 20 minutes to mingle flavors.

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