Thai Veg Soup

A Paleo-friendly twist on classic Thai vegetable soup, this recipe features a rich coconut milk broth infused with fragrant spices and loaded with vibrant mixed vegetables. Its a comforting and nourishing dish thats perfect for any day of the week.

Ingredients:

• 2 cups chicken or vegetable broth
• 1 can 14 oz full-fat coconut milk
• 2 cups mixed vegetables such as bell peppers, broccoli, carrots, and zucchini, sliced
• 1 tablespoon coconut aminos
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon red curry paste
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish
• Sliced green onions, for garnish
• Lime wedges, for serving

Instructions:

In a large pot, combine broth, coconut milk, ginger, garlic, coconut aminos, lime juice, red curry paste, salt, and pepper

Bring to a simmer over medium heat

Add mixed vegetables to the pot and simmer for 10-15 minutes, or until vegetables are tender

Taste and adjust seasoning if needed

Serve hot, garnished with fresh cilantro, sliced green onions, and lime wedges