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Coconut-Tamari Mushroom Soup

Coconut-Tamari Mushroom Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Soup Base

    • 2 cubes vegetable bouillon
    • 💧 6 cups boiling water
    • 🍄 4 cups sliced fresh mushrooms
    • 3 tablespoons dried wakame (brown) seaweed

  • Flavor

    • 3 tablespoons olive oil
    • 🧄 3 cloves garlic, minced
    • 🥥 2 (14 ounce) cans coconut milk
    • 🌿 ¼ cup chopped fresh cilantro
    • 🍋 1 lime, juiced
    • 🧂 1 teaspoon tamari, or to taste

STEPS

1

Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes.

2

Place the seaweed in a small bowl, and cover with warm water; set aside.

3

Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes.

4

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.

5

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.

6

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.

NUTRIENTS

Per 1 serving

🔥

251

Calories

  • 3
    Protein
  • 5
    Carbs
  • 26
    Fats

💡 Serve the soup with dense bread, such as olive or spicy bread, to complement its flavor.For added protein, consider adding tofu or tempeh cubes to the soup.Adjust the tamari to your taste preferences; some may prefer a saltier flavor.Soak the wakame seaweed for longer if you want it softer in texture.