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
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!