Thai Vegetable Soup
2 tablespoons sesame oil
1 onion, finely chopped (optional)
2 cups sliced shiitake mushrooms, trim off bottom of stems
1 quart Pacific Foods Organic Vegetable Broth
2 cups coconut milk
1 head broccoli, trimmed and chopped
1 tablespoon fresh ginger root, minced
1 tablespoon minced garlic garlic
2 tablespoons lime juice, freshly squeezed
¼ teaspoon celtic sea salt
½ cup cilantro, minced
2-3 tablespoons minced lemongrass or long lemongrass stalks
You can also use any veggies that you have on hand- I will often times chop up bell peppers, and sauté a little in the sesame oil with the mushrooms and onions.
Warm oil in a large saucepan over medium heat. Add onion, stirring frequently until softened, about 10 minutes. Add mushrooms and saute for 5 minutes. Stir in broth and coconut milk and add lemongrass, 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.
I like to add shrimp or chicken as well. For shrimp – add with the broccoli, and for chicken- I usually pull cooked chicken and add at the end.