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
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2 tablespoons
tablespoons olive oil
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1
onion, finely chopped
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2 cups
sliced shiitake mushrooms, trim off bottom of stems
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1 quart
Pacific Foods Organic Vegetable Broth
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1 cup
coconut milk (canned)
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1
head broccoli, trimmed and chopped
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1 tablespoon
fresh ginger root, minced
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2 tablespoons
lime juice, freshly squeezed
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1/4 teaspoon
celtic sea salt
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1/4 cup
cilantro, minced
Directions
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Warm oil in a large saucepan over medium heat
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Add onion, stirring frequently until softened, about 10 minutes
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Add mushrooms and saute for 5 minutes
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Stir in broth and coconut milk, bring to a simmer
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Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
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Stir in lime juice and salt
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Ladle soup into bowls and garnish with cilantro
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Serve
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