Thai Vegetable Soup

Name: Thai Vegetable Soup
Yield: 1 pot
Ingredients: 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 coconut milk (canned); 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

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1 pot Easy

(3) Total: 25 minutes Active: 15 minutes

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Ingredients (10)

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 coconut milk (canned)
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

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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!

by elanaspantry

Instructions

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

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