BACK TO RECIPE PAGE

Thai Vegetable Soup
Adapted from ElanasPantry.com

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cups shredded carrots
1 quart chicken or vegetable broth
1 cup coconut milk (canned)
1 TBS Thai Kitchen Red Curry Paste (optional)
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

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 sauté 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.