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.
- 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
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.