Coconut-Tamari Mushroom Soup with Jasmine Rice

A rich, creamy mushroom soup made with coconut milk, shiitake mushrooms, garlic, seaweed, lime, and tamari, served over fluffy jasmine rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring vegetable broth to a boil, then stir in mushrooms. Cover and let stand for 20 minutes. Place dried wakame seaweed in a small bowl and cover with warm water to rehydrate.

Step 2

In a large saucepan, heat olive oil over medium-low heat. Add garlic and cook until softened, about 3 minutes. Strain mushrooms from broth, reserving the broth, and squeeze dry. Add mushrooms to the pan and cook, stirring occasionally, for 10–15 minutes until browned and tender. Add coconut milk, reserved broth, and salt. Drain seaweed and squeeze out excess water, then add to the pot. Bring to a boil over medium-high heat, reduce heat to medium-low, and simmer covered for 20 minutes. Stir in cilantro, lime juice, and tamari.

Step 3

Meanwhile, heat jasmine rice according to package directions. Serve soup in bowls over rice. Garnish with additional fresh cilantro if desired.