Start by chopping the shallots, and fry them in the oil in a pan for a few minutes.
Remove the stems from the mushrooms, and cut them in quarters
Remove the pits from the bell peppers, and chop them in roughly the same size as the mushrooms.
Pour the coconut milk into the pan, and when it starts to boil, you add the mushrooms, bell peppers, bouillon cubes and spices. Let it simmer for 3 minutes, then serve in bowls.