Vegan Thai Soup

Ingredients

• 1 tbsp coconut oil (for sautéing)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp ginger (freshly grated)
• 1 large carrot (sliced)
• 1 large bell pepper (sliced (red or yellow))
• 8 oz mushrooms (sliced (shiitake or button))
• 1 cup broccoli (cut into small florets)
• 4 cups vegetable broth (low-sodium)
• 1 can coconut milk (full-fat for creaminess)
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp Thai red curry paste (adjust to taste)
• 1/4 cup fresh cilantro (chopped, for garnish)
• 2 stalks green onions (sliced, for garnish)
• to taste salt (optional)

Instructions

1. 1

   In a large pot, heat the coconut oil over medium heat.

2. 2

   Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add the sliced carrot, bell pepper, and mushrooms to the pot. Sauté for about 5-6 minutes until the vegetables begin to soften.

5. 5

   Stir in the broccoli florets, vegetable broth, coconut milk, lime juice, soy sauce, and Thai red curry paste.

6. 6

   Bring the soup to a gentle simmer and let it cook for 10-15 minutes until all the vegetables are tender.

7. 7

   Taste the soup and adjust seasoning with salt or more lime juice as needed.

8. 8

   Serve hot, garnished with fresh cilantro and sliced green onions.