Thai Coconut Lemongrass Vegetable Soup

When it's cold here, it's hard not to think about the  beautiful beaches, warm sun, and most of all the mouth-watering amazing food of Thailand.

 

Support your immune system with ginger and garlic, plus keep your body healthy and strong to prevent cancer.

 

Here's our version of a Thai coconut soup- it's by no means a traditional recipe- but it is holistic, easy, healthy, and yummy!!  It's vegan, gluten free, sugar free, and paleo.  So, it'll fit into a variety of different diets.  We did put some honey in (but you can easily leave the honey out, if you are currently eliminating even natural sugars from your diet).

 

Thai Coconut Lemongrass Vegetable Soup

2 cups cabbage, sliced finely (we used savoy cabbage)
2 carrots, sliced
2 cloves garlic, chopped
1 inch piece of ginger, chopped
1-2 cups mushrooms, sliced
1 Tbsp coconut oil
1/2 cup coconut milk
2 cups water
3 tsp dried lemongrass (or you can use fresh lemongrass, chopped)
1 vegetable boulloin cube (yeast free and organic)
1 tsp honey
2 tsp tamari
1 cup fresh cilantro, chopped (if you don't like cilantro, you can use basil instead)
Directions:
1. Saute the coconut oil, garlic, ginger, mushrooms and lemongrass for a few minutes.
2. Add the coconut milk, water, boullion cube, cabbage and carrots.
3. Bring to a boil and then reduce to a simmer.  Cover and simmer for 15-20 minutes, until the vegetables are soft and cooked well.
4. Stir in the tamari, honey and sprinkle fresh cilantro on top.