Thai Coconut Soup

INGREDIENTS:

2 tablespoons extra virgin olive oil

1/2 small yellow onion, chopped

3 cloves garlic, minced

1 cup sliced mushrooms

1 cup matchstick/shredded carrots

2-3 tablespoons soy sauce, tamari, or coconut aminos

1 teaspoon ground ginger

1/2 teaspoon pepper

1 tablespoon lemon juice

3 cups vegetable stock

2 cans full-fat coconut milk (~26 ounces total)

2 green onions, sliced

INSTRUCTIONS:

- In a large dutch oven or pot, heat olive oil over medium heat. Add onion, garlic and mushrooms. Sauté for 3-5 minutes.

- Add carrots, soy sauce, ginger, lemon juice, vegetable stock, and coconut milk. Bring to a boil, then let simmer on low heat for 20-30 minutes. Taste and adjust seasonings as needed.

- Top with green onions and enjoy!

- This is amazing when paired with a steak and side salad!

- For a little spice, add a dash of cayenne pepper!

- Although this recipe doesn't call for meat, I think it would be great with the addition of chicken!

Recipe modified from https://asassyspoon.com/easy-vegetarian-thai-coconut-soup/