Recipe by Alice Bolen
"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."
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sliced fresh mushrooms
dried wakame (brown) seaweed
2 (14 ounce) cans
chopped fresh cilantro
tamari, or to taste
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. I would like to try it with the tamari next time. I think it will add depth. Don't be afraid to try it without, though, if it's the only ingredient you're missing.
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 from the original recipe was that I crumbled a sheet of sushinori (seaweed) in place of the wakame because I could not find the wakame at the two grocery stores near me. For the mushrooms, I used half baby bella and half white mushrooms. We will be having this again!
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, and filling meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut-Tamari Mushroom Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 235
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