A lovely creamy Thai-style mushroom and seaweed soup that uses coconut milk instead of cream. I had something similar to this at a local vegan restaurant - I loved the soup so much that 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.
Use a variety of mushrooms for a better flavour.
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! - 30 Dec 2017 (Review from Allrecipes US | Canada)