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

Print Pin Recipe
Servings 6 cups


  • 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
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


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

  1. How many quarts does this make or how many servings? I am making it for a soup swap and need 8 quarts. Thanks!

  2. 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.

  3. Awesome, totally awesome! I added sirachi and was incredible. Next time I will added some shrimp when I add the broccoli.

  4. 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?

    • 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.

  5. 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?

  6. O! I forgot to mention! i often find it hard to get GF products. 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 !
    SAM PS: I’m craving chocolate so a recipe along those lones wud b great :)

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Recipes » Soups » Thai Vegetable Soup: Everyday Chef Challenge