I’m thrilled to be a part of Pacific Natural Foods’ Everyday Chef Challenge! For the first round of the competition, $5 Dinners, Aggie’s Kitchen, Herbivoracious, A Savory Nest and I will be using a “secret” ingredient along with one of Pacific Natural Foods’ broth products *.
The secret ingredient for this round? Mushrooms. I used shiitake, though any type will work for the recipe below. And I have chosen to use their Organic Vegetable Broth.
Thai Vegetable Soup
Ingredients
- 2 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 full fat coconut milk
- 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
Instructions
- Warm oil in a large saucepan over medium heat
- Add onion, stirring frequently until softened, about 10 minutes
- Add mushrooms and sauté 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
Equipment
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. Your end result could be mighty satisfying; my little guy ate 3 bowls of this last night and was lapping it up!
So, head on over to Pacific and place your vote for me (if you like my recipe), or one of my competitors’ recipes. For more information check out Pacific Foods details about the Everyday Chef Challenge.
* Disclosure: I am working with Pacific Natural Foods as a participant in this promotion and have received a stipend
Marge says
I have a small jar of minced ginger in my pantry. Can this be used in place of a knob of fresh ginger. If so, how much?
Kiran k says
This Thai Vegetable Soup looks absolutely delicious.
I love the combination of fresh veggies and flavorful Thai spices it sounds so comforting and healthy.
Do you have any tips on adjusting the spice level for those who prefer a milder taste. Thanks for sharing such a wonderful recipe.
Jody Young says
Big disappointment. Made this as directed for two families. Ended in a dilute, uninteresting soup. Had to add a saute pan full of aromatics; sliced leeks, garlic, celery hearts, red bell peppers and a LARGE DOLLOP OF MISO to rescue this dish. I liked it in the end but thank goodness I had these extra ingredients to make it great.
Who eats like this??
Elana says
Hi Jody, we’re so sorry to hear this did not work for you since it’s such a fan favorite and also one of ours. We’d be happy to help you troubleshoot this recipe if you’d like!
Lydia says
This was thee most delish soup ever – you should of blended it cos the taste is Devine.
Elana says
Thanks Lydia!
Mountain Mama says
This soup is awesome! I added a big handful of the cilantro to the stock and coconut milk in a blender to create a bright green soup base. Easy and delicious! Thanks Elana for another wonderful dinner.
Heather says
I just found your website, and this was the first recipe I tried. I absolutely loved it!
Elana says
Heather! Welcome, so nice to meet you here :-)
Connie Kinney says
I had Thai Soup in the Asian restaurant on board Holland America. From the list of ingredients, they used essentially the same things but included curry, peapods, and thin rice noodles. The best soup I’ve ever tasted.