Thai Vegetable Soup

• 2 tablespoons tablespoons olive oil
• 1 onion, finely chopped
• 2 cups sliced shiitake mushrooms, trim off bottom of stems
• 1 quart Pacific Foods Organic Vegetable Broth
• 1 cup coconut milk (canned)
• 1 head broccoli, trimmed and chopped
• 1 tablespoon fresh ginger root, minced
• 2 tablespoons lime juice, freshly squeezed
• 1/4 teaspoon celtic sea salt
• 1/4 cup cilantro, minced

1. Warm oil in a large saucepan over medium heat
2. Add onion, stirring frequently until softened, about 10 minutes
3. Add mushrooms and saute for 5 minutes
4. Stir in broth and coconut milk, bring to a simmer
5. Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
6. Stir in lime juice and salt
7. Ladle soup into bowls and garnish with cilantro
8. Serve

olive oil, onion, shiitake mushrooms, vegetable broth, coconut milk, broccoli, fresh ginger root, lime juice, celtic sea salt, cilantro

Taken from food52.com/recipes/6808-thai-vegetable-soup (may not work)