Coconut-Tamari Mushroom Soup

4 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Recipe by  Alice

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (4)

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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!

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Amount Per Serving (8 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 26.1 g
  • 40%
  • Carbs
  • 5.4 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 82 mg
  • 3%

Based on a 2,000 calorie diet



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Very Easy Mushroom Barley Soup


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Dad's Mushroom and Barley Soup