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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
- 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
- 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