Ingredients
- 2 blocks of vegetable bouillon
- 6 cups of water, boiled until steaming
- 4 cups of freshly sliced mushrooms
- 3 tablespoons of dried brown wakame seaweed
- 3 tablespoons of pure olive oil
- 3 minced cloves of garlic
- 2 cans of rich coconut milk (each 14 ounces)
- A quarter cup of freshly chopped cilantro
- The juice of a single lime
- A teaspoon of tamari, adjusted to personal taste
Step 1
Start by dissolving the flavorful vegetable bouillon cubes in the bubbling water, then gently mix in the thinly sliced mushrooms and let them infuse for a relaxing 20 minutes. Meanwhile, place the seaweed in a cozy bowl and cover it with warm water to soak up all the goodness.
Step 2
In a spacious saucepan, heat up the fragrant olive oil over a gentle flame. Toss in the garlic and let it slowly cook until it becomes tender and aromatic, which usually takes about 5 minutes. Remove the mushrooms from the vegetable broth and give them a gentle squeeze, keeping the broth for later. Introduce the mushrooms to the pot and let them cook until they turn a beautiful brown and soften, which should take around 15 minutes.
Step 3
Next, pour in the creamy coconut milk and the reserved vegetable broth. Drain the soaked wakame and press out any excess water before adding it to the pot along with the fresh cilantro, zesty lime juice, and savory tamari. Allow the mixture to come to a gentle boil over medium-high heat, then lower the heat to a cozy medium-low setting, cover the pot, and let it simmer for about 20 minutes to let all the delicious flavors blend harmoniously.
Extra Tips & Suggestions
- 1. Keep your mushrooms fresh by storing them in a paper bag in the refrigerator. This will help them retain their moisture and flavor for longer.
- 2. Store your coconut milk in the pantry away from direct sunlight and heat. Make sure to give it a good shake before using it to ensure even consistency.
Reviews
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