New this month
Get the Allrecipes magazine

Coconut-Tamari Mushroom Soup

A

"A lovely creamy Thai mushroom soup without the cream. I had something similar to this at a local vegan restaurant that imposes a no-waste policy upon its patrons. I loved the soup, so when I got home I recreated it. It is incredibly simple to make, and incredibly delicious. I would also like to mention that it's best served with a dense bread to dip into the soup. I find olive bread or a spicy bread compliments well. I like to use Better Than Bouillon® mushroom broth for this soup."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 251 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
  2. Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

Footnotes

  • Cook's Note
  • Use a variety of mushrooms for a better flavor.

Nutrition Facts


Per Serving: 251 calories; 26.1 g fat; 5.4 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 82 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 6
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Soup is my favorite food. I used 6 cups vegetable broth rather than the bouillon and added a bit of salt rather than the tamari. I used shitake and white mushrooms. This soup is quite tasty. ...

Most helpful critical review

I wish I could have rated this higher, especially given the current reviews. This soup has promise, but needs improvement. The coconut taste is virtually impossible to detect. Side note to say I...

Most helpful
Most positive
Least positive
Newest

Soup is my favorite food. I used 6 cups vegetable broth rather than the bouillon and added a bit of salt rather than the tamari. I used shitake and white mushrooms. This soup is quite tasty. ...

Pretty good soup and easy to make. We threw a little more coconut milk and lime juice into the mix to suit our tastes. I wonder if lemongrass would be good in this soup.

This was really good! We had it for dinner tonight along with onion pita bread triangles for dipping per the suggestion at the beginning. Even my children liked it! The only thing I changed f...

Yummy! Made as directed but added some fresh ginger to taste and some cubed tofu that had been marinated for about an hour in a little tamari. Served over brown rice. A very yummy, flavorful, ...

I have made a lot of soup in my day and this has to be the best one I have ever made or eaten, it is wonderful! I couldn't fine Wakame seaweed so I soaked two sheets of Kombu (not Nori), then d...

I wish I could have rated this higher, especially given the current reviews. This soup has promise, but needs improvement. The coconut taste is virtually impossible to detect. Side note to say I...