THE RECIPE JOURNAL · Lunch
Mushroom Soup Featuring Coconut and Tamari
This creamy mushroom soup combines the rich earthiness of mushrooms with the smooth sweetness of coconut and a savory hint of tamari. It's a comforting and flavorful dish perfect for cozy evenings or a simple, nourishing meal.
FROM THE KITCHEN • Mushroom Soup Featuring Coconut and Tamari
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by dissolving the vegetable bouillon cubes in boiling water, then add the sliced mushrooms and let them soak for about 20 minutes. While that’s happening, place the seaweed in a small bowl, cover it with warm water, and set it aside to soften.
02
Step 2
Next, heat the olive oil in a large saucepan over medium-low heat. Add the garlic and cook gently until it’s softened and fragrant, around 5 minutes. Drain the mushrooms from the broth, giving them a good squeeze to remove excess liquid, but keep the broth for later. Toss the mushrooms into the pan and cook, stirring often, until they’re nicely browned and tender—this should take about 15 minutes.
03
Step 3
Pour in the coconut milk along with the reserved vegetable broth. Drain the seaweed, squeeze out any extra water, and add it to the pot. Stir in the cilantro, lime juice, and tamari. Bring everything up to a boil over medium-high heat, then lower the heat to medium-low, cover the pot, and let it simmer for about 20 minutes so all the flavors can blend together.
Why you’ll love it
This soup combines earthy mushrooms with the rich creaminess of coconut, creating a comforting and flavorful dish. The tamari adds a deep umami note that enhances every spoonful. It’s both nourishing and easy to make, perfect for any season.
How to serve
Serve this soup warm with a sprinkle of fresh herbs like cilantro or parsley. It pairs well with crusty bread or a light salad for a balanced meal. A drizzle of coconut cream on top adds extra richness and visual appeal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring occasionally to maintain the smooth texture. This soup also freezes well; thaw overnight in the fridge before reheating.
