Thai Vegetable Soup: Everyday Chef Challenge

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

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Servings 6 cups

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
Prep Time 10 mins
Cook Time 23 mins
Total Time 33 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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

Comments

57 responses to “Thai Vegetable Soup: Everyday Chef Challenge”

  1. 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

  2. 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!!!

  3. 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!

  4. 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!

  5. Keep cooking, Elana!! You now have 50% more votes than your closest competitor. Your yummy photo really helps, I’m sure :)
    Good Luck!

  6. 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!

  7. 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.

  8. 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!

  9. 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.

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Recipes » Soups » Thai Vegetable Soup: Everyday Chef Challenge