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Serves
4-6
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
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
- Warm oil in a large saucepan over medium heat
- Add onion, stirring frequently until softened, about 10 minutes
- Add mushrooms and saute 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