Thai Vegetable Soup Staple Recipe~Clean Cuisine

By SpartyGreenMom

Ingredients

• 1 tablespoon organic extra virgin coconut oil (we like Barlean’s)
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 tablespoons grated fresh ginger
• Unrefined sea salt, to taste
• 7 ounces shitake mushrooms, stems trimmed and chopped
• 5 carrots, chopped
• 1 leek, green and white part, rinsed well and chopped
• 2 yellow squash, chopped
• 1 zucchini, chopped
• Juice from 2 whole limes
• 1/4 cup organic coconut milk
• I box Pacific Foods brand Organic Tom Yum soup base (see notes below)
• 3 or 4 large handfuls baby spinach

Details

Servings 1
Adapted from cleancuisineandmore.com

Preparation

Step 1

Heat the oil in a large saucepan (we like 100% green Ceramcor) over medium heat; add the onions, garlic and ginger and sauté for 5 to 6 minutes, or until onions soften. Season with salt to taste.
Add the shitake mushrooms, carrots and leeks; sauté for 5 to 6 minutes, or until mushrooms, carrots and leeks soften.
Add the yellow squash and zucchini; sauté for 5 to 6 minutes, or until all of the vegetables in the saucepan are soft. Season with salt to taste.
Add in the lime juice, coconut milk and Tom Yum soup base. Cover with a lid and simmer for 15 minutes. Add the spinach and continue simmering until spinach wilts and turns bright green. Remove soup from heat and adjust seasoning, adding more salt if necessary. Serve chunky as-is or use a handheld stick blender and process all or half of the soup until smooth and creamy. Serve warm.