VSG: Immune (Boost)

Spicy Thai Coconut Soup

SERVES: 6 PREP TIME: 30 MIN Gluten Free | Soy Free (option)

Ingredients:

• 2 cans (27 oz) coconut milk (lite or full-fat)
• 4 cups vegetable broth
• 1 piece fresh ginger
• 1 teaspoon grated lime zest
• 1 (14 oz) package of extra firm tofu, cubed
• 1 cup crimini mushrooms, sliced
• 1 cup tomatoes, cubed
• 4 Thai chilies (or any other spicy chili), chopped (optional)
• 2 tablespoons maple syrup
• 1 ½ tablespoons lime juice
• 1 teaspoon salt or to taste
• 2 tablespoons fresh cilantro, chopped

Soy Free Variation: Omit tofu.

Tip: The ginger and lime zest in this recipe gives it an authentic Thai flavor without the difficult to find ingredients!

Directions:

1. Grate lime zest into a small dish and set aside. Be careful not to grate into the white lime pith as this will cause your soup to be bitter.

2. Using a medium pot, combine coconut milk, vegetable broth, ginger, lime zest, and bring to a boil. Reduce heat, cover, and simmer on medium for 10 minutes stirring occasionally.

3. Add tofu, mushrooms, tomatoes, and chilies. Bring to a boil, cover, reduce heat and simmer for another 10 minutes.

4. Remove from heat, add maple syrup, lime juice, salt, and mix well.

5. Add fresh cilantro before serving.

[more tips on pgs 130-131]

Much more from the VSG: Your Guide to Functional Veganism

• Mushrooms: Cheaper and Better? learn more
• Lime/ Lime Peel: Money In The Trash? learn more
• Plus Food Charts by Nutrition on pages 226-260 so you can replace or add an ingredient helping you maximize nutrients for optimal health.
• So whether you're a long-term vegan or just trying to optimize your meals with maximum nutrition, the VSG is a fun and detailed guide.

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