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
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!