Thai Soup - vegan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 96.7
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,713.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 4.1 g
- Protein: 7.3 g
View full nutritional breakdown of Thai Soup - vegan calories by ingredient
Introduction
This is a light soup than can be spiced up if you like it hot. Looks like a lot of ingredients, but doesn't take long to prep or cook. I imagine it stores well for reheating, but we've never had leftovers, so can't tell you for sure! This is a light soup than can be spiced up if you like it hot. Looks like a lot of ingredients, but doesn't take long to prep or cook. I imagine it stores well for reheating, but we've never had leftovers, so can't tell you for sure!Number of Servings: 6
Ingredients
-
1 T. Coconut oil
1 onion, diced
1 clove garlic, minced
6 c. Chicken broth
1" ginger, grated
1 bunch broccoli, chopped
1 head bok Choy, chopped
8 Oz. Mushrooms, quartered
1 bunch green onion, chopped,
1 T. Soy sauce
1/4 t. Pepper
Tips
A little jalapeño, small diced, adds a nice kick to this soup. Remove the seeds, and only use 1/4. To 1/2 of the pepper of you are not accustomed to spicy foods.
Can add tofu, chicken or beef to this soup, or serve with a bean salad to add protein to the meal. Sometimes I serve it with raw spring rolls and peanut dipping sauce.
Directions
1. Sauté onion in oil until translucent.
2. Add garlic and sauté 1 more minute.
3. Add 1 cup of the chicken broth.
4. Add ginger.
5. Add broccoli and cook 1-2 minutes.
6. Add the rest if the broth, soy sauce and pepper.
7. Add the mushrooms, then the bok choy.
8. Sprinkle green onions on top of each bowl of soup.
2. Add garlic and sauté 1 more minute.
3. Add 1 cup of the chicken broth.
4. Add ginger.
5. Add broccoli and cook 1-2 minutes.
6. Add the rest if the broth, soy sauce and pepper.
7. Add the mushrooms, then the bok choy.
8. Sprinkle green onions on top of each bowl of soup.
