Without the cream, a delicious, creamy Thai mushroom soup. At a nearby vegan restaurant that enforces a no-waste policy on its customers, I had something comparable. I made a copy of the soup at home because I really liked it. It is really easy to prepare and delicious. I should also point out that the soup is excellent paired with a piece of substantial bread for dipping. Olive bread or a spicy bread, in my opinion, go well together.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cubes vegetable bouillon
- 6 cups boiling water
- 4 cups sliced fresh mushrooms
- 3 tablespoons dried wakame (brown) seaweed
- 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
Instructions
- 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.
- 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.
- In the magazine, this recipe appears as “Creamy Thai Mushroom Soup”. Please note differences in ingredient amounts when following the magazine version of the recipe.
- Use a variety of mushrooms for a better flavor.
- I like to use Better Than Bouillon(R) mushroom broth for this soup.
Reviews
2 cans of coconut milk seemed like a lot. I only use 1 can in my usual Thai coconut curries, so I used 1/2 can in this recipe and it was lovely. I also added the coconut milk and lime juice just after I took the soup off the heat, as those ingredients are less nice when they’ve been on medium heat too long. I learned that last part from Yan Can Cook in his Thai cooking special ages ago.
I found this recipe in the magazine of Allrecipes and it sounded and looked delicious. Decided to make it tonight, not knowing there were differences in the online version. The magazine version said to use vegetable stock, online version says to use vegetable boullion cubes and water. Well, it was horrible. It was very bland and I was super disappointed. I kept adding Tamari and lemon juice and cilantro to no avail and finally gave up. What a waste of delicious mushrooms.
Too strong mushroom taste! Didn’t care for, this is a personal taste.
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 diced it. I increased the garlic by 1 clove because I love garlic. Last I increased the soy sauce to 1 tablespoon. Be sure to completely open the cans of coconut milk and scrape out the sediment on the bottom or you will lose a lot of flavor. I can’t say how wonderfully rich the mushroom flavor was with just simple button mushrooms. I will make this again and again, thank you so much!
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 reduced this by half…I also forgot to add in the full 3 cups of water, adding in just 1 1/2 cups water. Had I included the full 3 cups water this would have been more watery than it was. I won’t make 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!
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!
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.