Thai Vegetable Soup

Author Notes This gluten free Thai Vegetable Soup can be made in a jiffy with all natural, easy to find ingredients. It’s a wonderful dish to prepare for dinner on a chilly night when you are pinched for time. Get the children to trim and chop the mushrooms for you to speed up the process.…

Thai Vegetable Soup

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Thai Vegetable Soup

Author Notes

This gluten free Thai Vegetable Soup can be made in a jiffy with all natural, easy to find ingredients. It’s a wonderful dish to prepare for dinner on a chilly night when you are pinched for time. Get the children to trim and chop the mushrooms for you to speed up the process. http://www.elanaspantry.com/thai-vegetable-soup/ —elanaspantry

  • Serves
    4-6
Ingredients

  • 2 tablespoons

    tablespoons olive oil


  • 1

    onion, finely chopped


  • 2 cups

    sliced shiitake mushrooms, trim off bottom of stems


  • 1 quart

    Pacific Foods Organic Vegetable Broth


  • 1 cup

    coconut milk (canned)


  • 1

    head broccoli, trimmed and chopped


  • 1 tablespoon

    fresh ginger root, minced


  • 2 tablespoons

    lime juice, freshly squeezed


  • 1/4 teaspoon

    celtic sea salt


  • 1/4 cup

    cilantro, minced

Directions
  1. Warm oil in a large saucepan over medium heat
  2. Add onion, stirring frequently until softened, about 10 minutes
  3. Add mushrooms and saute for 5 minutes
  4. Stir in broth and coconut milk, bring to a simmer
  5. Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
  6. Stir in lime juice and salt
  7. Ladle soup into bowls and garnish with cilantro
  8. Serve

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