Name: Thai Coconut Vegetable Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 small can coconut milk; 3 cups vegetable broth; 3 tbsp green curry paste; 2 tbsp Bragg’s Liquid Aminos; 2 cups broccoli, (chopped); 2 cups zucchini, (chopped); 3 celery sticks, (chopped); 1 large yellow carrot, (chopped); 1 tsp. maple syrup, (or 15 drops of liquid stevia); ¼ tsp sea salt; 1 tbsp lime juice; ¼ cup cilantro, (chopped); 1 tbsp hemp seeds

Thai Coconut Vegetable Soup

This easy-to-make and delicious soup will warm your body and soul on a cold, snowy day. Rather than making your own green curry spice you may choose to use Thai Kitchen Green Curry Paste for convenience.

Course Soup

Cuisine American

Keyword gluten-free, living meatless, plant-based, soup, thai coconut vegetable soup, vegan

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Author Rachel Joy Olsen

Ingredients

1 small can coconut milk
3 cups vegetable broth
3 tbsp green curry paste
2 tbsp Bragg’s Liquid Aminos
2 cups broccoli, chopped
2 cups zucchini, chopped
3 celery sticks, chopped
1 large yellow carrot, chopped
1 tsp. maple syrup, or 15 drops of liquid stevia
¼ tsp sea salt
1 tbsp lime juice
¼ cup cilantro, chopped
1 tbsp hemp seeds

Instructions

Place coconut milk, vegetable broth, green curry paste and Bragg's Liquid Aminos to a large pot and bring to a boil.
Reduce heat and add remaining ingredients.
Simmer on low for about 5 minutes or until veggies are desired consistency.
Place in bowls and top with cilantro and hemp seeds.