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.
- 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
- 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
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
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.
S. Pogge says
How many quarts does this make or how many servings? I am making it for a soup swap and need 8 quarts. Thanks!
Julia P. Valentine says
I just made this tonight to bring to work with me for lunch every day. I love this recipe so much. I cook quinoa separately and add it to each serving. And sometimes shredded chicken. I am diabetic and it became my go to menu staple last summer. Now I make a double batch! Thank you so much for the life saver recipe and this entire site. I also cook the quiches and lemon bars from the gf almond flour cookbook all the time.
zak says
Awesome, totally awesome! I added sirachi and was incredible. Next time I will added some shrimp when I add the broccoli.
Catherine says
Hi, I made this recipe tonight. I used light coconut milk instead of regular. My soup did not come out creamy at all like in the picture. It was more of a broth with a slight coconut flavor… what did I do wrong?
Elana says
Catherine, this recipe calls for full fat coconut milk. To see the types and brands of ingredients I use, click on the green text in the ingredients portion of the recipe.
Jackie says
this looks SO delicious…quick question, with the coconut, will this soup and fresh veggies store in the fridge well for leftover reheat? and how do you combat the skin of coconut milk that forms when it’s refrigerated?
Pamela Fox says
Thanks for this recipe, its just what I was looking for. It came out great, and I wrote it up in my blog: http://pamelagoesprimal.com/post/4011286666/thai-vegetable-soup
Allie says
this was sooooo delicious! made it last night for dinner as it. simple and seductive!
Elizabeth says
This was sooooooooooooo good!! I’m considering making it again later this week!!
Adrianne says
This is the most delicious soup EVER!!! I love the layers of flavor…the lime juice and ginger are so good together. YUUUUUMMMMYYYYYYY!!!!!!!!
SAM says
O! I forgot to mention! i often find it hard to get GF products. http://www.caloricious.com/ i came across this site hope it helps ! It has the nutrition label and searches according to good allergies :) great right? Anway hope this helps u !
Cheers!
SAM PS: I’m craving chocolate so a recipe along those lones wud b great :)
SAM says
if you are the one taking these picture, then you sud take up food photography seriously! believe me whoever takes those pictures has mad talent! Anyway, its such a simple recipe and i loved making it :) loving your blog more and more every day!
All my love to elana’s pantry :)
SAM
Cindy says
I made this for 5 friends in a soup exchange and it is fabulous. I omitted onions (for insensitivity issues) and did 2 varieties of mushrooms, plus added a little more coconut milk and it is unbelievably easy and GOOD. I also steamed muscles to add more chewy texture to my lunch and it is amazing. I LOVE THIS!!!
cdecocina says
I just cooked this soup yesterday, and it was really good. Specially if you serve it right away, when brocoli is still bright green.
I´ll repeat it. thanks for the recipe!
The Grilling Guy says
I’m always open to trying new dishes out on the family. This will have to be one that try. I’ll try throwing in some Pleasoning Seasonings as well to give it that personal taste that the family likes. Great looking recipe Elana, keep them coming!
Pamela says
Keep cooking, Elana!! You now have 50% more votes than your closest competitor. Your yummy photo really helps, I’m sure :)
Good Luck!
herbalchef says
Great blend of ingredients. So super fast to make. I used a blend of fresh gourmet mushrooms that our natural food store puts together. Very nice. I didn’t have any canned coconut milk so I used the refrigerated version that I had on hand. It doesn’t make the soup as thick and creamy but still really delish. What was left over from Friday night’s dinner made for a very yummy lunch today. Thanks for the recipe, Elana. And good luck with the contest. I voted before I made the soup, now I’m off to vote again!
Joan says
Looks wonderful, what a nice mix of flavors. You have my vote!
cdecocina says
I love thai food, and recently read a book about the coconut oil, which was amazing! I didn´t know that coconut milk was so healthy. That said, I love this soup, I´ll do it these days for sure.
Tonya says
I made this recipe with a few alterations. I didn’t have fresh mushrooms, so I reconstituted some dried mushrooms and instead of using veg. broth, I used the mushroom tea. Because I wanted some meat in it, I added boneless, skinless chicken breast and thigh. And because I didn’t have broccoli, I added some frozen stir-fry veggies!
It came out so yummy! I made it two nights in a row, eating several bowls a sitting and again for lunch the next day!
Another great recipe, Elana!
Luana says
I made this for dinner last night and it was so good. The mushrooms really add a richness to the broth and who would have thought they’d taste so good with coconut milk? I don’t like broccoli to have a crunch, so I simmered soup for about 30 minutes.
The lime juice and cilantro at the end were perfect and it all combined so well to make just wonderful flavors. I will certainly make it again.
Amy @ Simply Sugar & Gluten Free says
I’m off to vote for our gluten-free soup – you’re such a gracious competitor, Elana, encouraging people to vote for the recipe that’s the best. :)
Pam says
Hi Deb,
I was having the same issue… It looks like Pacific Foods was having some technical problems?
I just tried again and was able to vote. Is it working for you now?
Deborah says
I went to the Pacific Natural Foods Everyday Chef Challenge Website and found I was unable to vote for you. There was no button saying “VOTE”, only one saying “Thank You for Voting”. Very frustrating. Has anyone else found this? Any solutions?
Thanks for all the good recipes.
Deb
Veronica says
Elana, we made this tonight but without the ginger and with parsley instead of cilantro. The usual kitchen improv….It was fantastic! We used the coconut milk that comes in a can (more like cream) not the one that’s like regular milk, is that what we were supposed to do? I will definitely make this again!
Aggie says
Let me tell you this looks delicious! Good luck and thank you for the mention! :)
Rebecca says
I just voted for you, of course. Your recipes are always great and easy to make!
Denise Zeiff, LAc., C.N.S. says
Hi Elana,
As an acupuncturist and clinical nutritionist, I am constantly reccommending your site to patients. Recently, I had to tend to a family matter.
On September 5th my son and now daughter in law got married. The dilemma (not for long) was that she is gluten free. What to do about a wedding cake?? From your cookbook she baked the gluten free chocolate cake with vanilla frosting and it looked and tasted delicious!! Those that tasted it, preferred it over the traditional cake that had been purchased. Thank you for all of your efforts, Denise Zeiff
melissa @ the delicate place says
yum! this looks amazing! i love pacific foods carrot ginger soup and today had imagine organic’s portobello mushroom soup as a lunch component. i love that it doesn’t take 10,000 ingredients for a really interesting, flavorful soup!
Jennie says
I love the idea of the Thai vegetable soup and your other soup recipes, however I do not mix meat and dairy. Therefore, I would like to know if I can eliminate the “coconut milk” and/or substitute it with something not dairy.
Any other recipes you have (especially for the Jewish Holidays that do mix meat and dairy would be appreciated.
Thank you,.
P.S. Sorry, I meant to say that if you have any other recipes (especially for the Jewish Holidays) that DO NOT MIX meat and dairy would be appreciate.
Carla says
Coconut milk is not dairy and this is a veg*n recipe. I looked twice and there is no meat in this recipe or dairy.
Kelly Heavener says
This recipe is made with the basics of coconut milk and veg broth. The great thing about this recipe as with any soup is you can add what you want to it. I am not allowed to have diary as well. I use coconut milk, coconut coffee creamer, and even the coconut yogurt. All of it is diary-free and soy-free. Love,Love,Love it! It has made the no diary transition very easy.
Jennie says
I love the idea of the Thai vegetable soup and your other soup recipes, however I do not mix meat and dairy. Therefore, I would like to know if I can eliminate the “coconut milk” and/or substitute it with something not dairy.
Any other recipes you have (especially for the Jewish Holidays) that do mix meat and dairy would be appreciated.
Also, since I prepare a lot of food in advance of the day of the holiday, is it possible to receive your holiday suggestions a few days (or longer) before the day of the holiday?
Thank you,.
Carla says
Coconut milk is not dairy; it comes from coconuts. It’s just called “milk”.
Carla says
oops , commented to wrong post! Meant to reply to the comment below.
Aura says
Jennie~Coconut milk is made from fresh coconuts, it can be purchased in most stores in a can(and is creamy and delicious!). It’s a great substitute for dairy, and since this soup is non-dairy, you could turn it into a whole meal by adding fish or chicken broth, and some meat as well, and it would be kosher!
Sharon says
Hi Elana,
I have you cookbook and I’ve tried some of the coconut flour recipes on your recipe and was wondering if you were going to also be making a coconut flour cookbook? That would be great if you did b/c there aren’t many recipes available and most that are use sugar and other unfriendly ingredients. Coconut flour is also more affordable than almond, I still like almond but I can see coconut flour being better for some things due to its texture.
Lorie says
Hi… In addition to letting you know that this soup looks GREAT, I want to thank you for your note… very sweet of you!
As far as Twitter goes, let’s just suffice it to say that I’m barely on Facebook (only at the insistence of my socially-savvy, PR-employed daughter)… though I hope to venture there at some point if only to follow. I know it can be pretty entertaining.
I will look to follow you… and see what comes:)
Jose says
Looks so good, and not too hard to make! Thanks Elana. Will definitely try this (with some recently-made veggie broth) soon!
Daniela Tanner says
What can I use instead of cilantro? I have a delayed allergy response to it (ELISA ACT testing) and want to know if there would be a good replacement.
Fall is coming! I can’t wait to try out more soup recipes!
Emily says
Voting for you too! This looks so yummy. Oh- and if your little guy ate 3 bowls of this, he must be growing… Won’t be able to call him little guy for long!!
sas says
looks delicious, Elana! Thanks! (oh….and you’ve got my vote!)
Sandy says
I don’t do mushrooms, would this be just as good without them, or with something else in its place?
Emily says
Hi Sandy, I don’t do mushrooms either. I usually just replace them with another veg, like carrot or zucchini and it works out fine. It may change the flavor of the soup a bit, but Elana has used nice warming spices for this soup- so it will still be delicious!
Mary says
One question…does the coconut milk “taste” like coconut when cooking with it? Not a fan of coconut.
Claudia says
Hi Mary, I have yet to try this recipe, but whenever I use coconut milk, the distinct coconut taste will blend in beautifully with the other ingredients and just a hint of coconut will remain, along with its creamy texture. It’s actually a wonderful ingredient. Hope this answers your question! Take care, Claudia
Claudia says
Made it and loved it. In case anyone is still wondering – there’s not a trace of coconut to be tasted. All it does is give this soup a wonderful creamy texture. I loved the hints of ginger and lime with every spoonful, but I left out the cilantro because I don’t care for the stuff. A deserved new entry in my list of favorite recipes!
Anne says
Oh yum! I can’t wait to try this.
Brandon May says
You have my vote! This looks so good!