Pin Recipe
- 2 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 full fat coconut milk
- 1 head broccoli, trimmed and chopped
- 1 tablespoon fresh ginger root, minced
- 2 tablespoons lime juice, freshly squeezed
- ¼ teaspoon celtic sea salt
- ½ cup cilantro, minced
Warm oil in a large saucepan over medium heat
Add onion, stirring frequently until softened, about 10 minutes
Add mushrooms and sauté for 5 minutes
Stir in broth and coconut milk, bring to a simmer
Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
Stir in lime juice and salt
Ladle soup into bowls and garnish with cilantro
Serve
Prep Time 10 mins
Cook Time 23 mins
Total Time 33 mins
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. Your end result could be mighty satisfying; my little guy ate 3 bowls of this last night and was lapping it up!
So, head on over to Pacific and place your vote for me (if you like my recipe), or one of my competitors’ recipes. For more information check out Pacific Foods details about the Everyday Chef Challenge.
Disclosure: I am working with Pacific Natural Foods as a participant in this promotion and have received a stipend
