I absolutely love Thai food especially the amazing soups, but sometimes find takeout versions to be heavy or oily. Mine is a bit lighter, filled with tons of veggies (using zoodles in place of noodles), and is so perfect for a chilly day. I added turkey meatballs to mine, but it is equally as yummy made vegan. Hope you’ll give my Thai Inspired Veggie Soup a try and let me know what you think! Also, don’t forget to tag me in all of your foodie creations at @livlight_ and #livlight.

Ingredients:

  • 2 boxes broth (veggie or bone)
  • 1 cup mushrooms, sliced
  • 2 cups kale, chopped roughly
  • 1/2 cup parsley, chopped
  • 1 container spiralized zucchini (I use Veggie Noodle Co.)
  • 1/2 cup coconut milk
  • 2 tbsp tamari
  •  juice of one lime
  • sriracha or crushed red pepper to taste

Directions:

Bring broth to a slight boil in a large pot or dutch oven. Add mushrooms and simmer for 10 minutes. Add remaining veggies, coconut milk, and tamari and cook for a few minutes just allowing veggies to wilt slightly. Remove from heat and sprinkle with fresh lime juice. Season with sriracha or crushed red pepper. Serve immediately.

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