Creamy Vegan Thai Soup

This creamy Vegan Thai soup made with coconut milk, is a spicy, exotic delicacy.

The Shiitake mushrooms fight cancer, boost your immune system, strengthen your bones, helps prevent diabetes and heart disease.

The Ginger is an anti-inflammatory that keeps your mouth healthy, and is helpful in treating arthritis and reducing swelling.

Ingredients

• 1 1/2 tbsp Extra Virgin Olive Oil
• 1 onion, diced
• 4 garlic cloves, chopped
• 1-inch cube of ginger, diced
• 1 handful of shiitake mushrooms
• 8 medium carrots, peeled & sliced
• 1-2 tbsp of Thai red curry paste
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 4 cups water
• 2 Low Sodium Vegan Bouillon Cubes
• 1 cup coconut milk (full-fat from a can)
• 2-3 tbsp soy sauce
• 2 tbsp maple syrup or monk fruit sugar
• Juice of 1/2 lime
• Cilantro to top

Directions

1. Sauté onion in olive oil for 2-3 minutes, until translucent.

2. Add the garlic, ginger and Shiitake Mushrooms…cook for a couple more minutes, stirring constantly.

3. Add the Thai red curry paste, the curry powder and the turmeric powder. Mix everything together for 30 seconds and allow the curry paste to cook until aromatic.

4. Add the 4 cups of water and the 2 Bouillon cubes. Bring to a boil, allowing the bouillon cubes to dissolve.

5. Add the carrots and cook them until tender.

6. Add the coconut milk, the soy sauce, the maple syrup or monk fruit sugar, and the lime juice. Cook on medium heat for about 10 minutes.

7. Serve with cooked organic brown rice or noodles.

8. Sprinkle with fresh cilantro and a lime wedge (optional).