Cilantro

Thai Vegetable Soup

by:
September 20, 2010
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Thai Vegetable Soup
  • 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

What You'll Need
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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