Ingredients

  • Fresh, green vegetable roots and leaves
  • Mushrooms, fresh or dried (soak if using dried mushrooms)
  • Garlic
  • Fresh turmeric
  • Fresh ginger
  • Lemongrass, 1 stalk cut into 3-inch sections
  • Coconut cream
  • Cayenne pepper
  • Thai peppers or salsa for added spiciness, to taste
  • 4 TBSP Krystal Salt
  • Optional: Galangal root, ½ TSP Essence of Sea Plants blend, 4 TBSP coconut aminos

Instructions

  1. Cut vegetables, mushrooms, turmeric, ginger, garlic, and galangal root. Place them in a large pot (1–2 gallons) of boiling water. Use proper cooking order when putting the vegetables in the pot: root vegetables first, then mushrooms, then Thai peppers if using, then leafy greens.
  2. Add salt and cayenne pepper to the pot.
  3. Add coconut aminos and Essence of Sea Plants if using them.
  4. When the vegetables are cooked, add in coconut cream to taste.

Thai Vegetable Soup