Where Food & Creativity Meet. Veggie Coconut SoupTHE RECIPE Create & Enjoy! Ingredients: 1Ā½ cubes Edward & Sons Not-Chickān or Garden Veggie cube dissolved in 3 2 2/3 cup Native ForestĀ® Organic Coconut Milk (Classic or Light) 2 Carrots, diced 3 Tbsp. Premier JapanĀ® Gluten-Free Teriyaki Sauce 1 tsp. Fresh ginger, peeled and minced (or ginger puree) 1/8 tsp. Salt (optional) 4 to 5 Mushrooms, thoroughly cleaned and coarsely chopped 2 Tbsp. Fresh lime juice Preparation: In a large saucepan bring to boil the vegetable broth and coconut milk. Reduce heat and stir in carrots, teriyaki sauce, ginger, and salt. Simmer for 10 minutes then add mushrooms and lime juice. Simmer once more for 5 to 10 minutes. Ladle into bowls and top with choppedĀ freshĀ cilantro.