MedcipeMedcipe

Thai-Inspired Turmeric Coconut Vegetable Soup

A light Thai-inspired coconut soup with turmeric, cauliflower, mushrooms, and snap peas, low in sodium and saturated fat.

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh turmeric grated, or 1 tsp ground
  • 1 tbsp fresh ginger grated
  • 1 stalk lemongrass bruised, optional
  • 0.75 cup light coconut milk
  • 3.25 cups vegetable broth low-sodium
  • 2 cups cauliflower florets
  • 1 cup mushrooms sliced
  • 1 cup snap peas
  • 2 tbsp lime juice
  • 2 tbsp fresh cilantro and Thai basil for garnish

Instructions

  1. Heat olive oil in a pot over medium heat; sauté onion 4-5 minutes until translucent. Add garlic, turmeric, ginger, and lemongrass; cook 1 minute.
  2. Pour in coconut milk and vegetable broth; bring to a gentle simmer.
  3. Add cauliflower and mushrooms; simmer 10 minutes until vegetables are tender.
  4. Add snap peas and cook 2-3 more minutes until just crisp-tender.
  5. Remove lemongrass stalk, stir in lime juice, and garnish with fresh herbs before serving.