Vegan mushroom soup

    55 min

    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.

    4 people made this

    Serves: 8 

    • 2 vegetable stock cubes
    • 1.5L boiling water
    • 275g sliced fresh mushrooms
    • 3 tablespoons dried wakame (brown) seaweed
    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 2 (400g) tins coconut milk
    • 1 tablespoon chopped fresh coriander
    • 1 lime, juiced
    • 1 teaspoon tamari, or to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Dissolve the vegetable stock 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 stock and squeeze dry; reserve the stock. 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 stock. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the coriander, lime juice and tamari. Bring to the boil over medium-high heat; reduce heat to medium-low, cover and simmer to let the flavours blend, about 20 minutes.


    Use a variety of mushrooms for a better flavour.

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    Reviews in English (1)


    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)