Thai Ginger Vegetable Soup with Vermicelli

Thoughts & Inspiration

It's soup season!  This is a recipe for a heart warming Thai ginger inspired soup... Perfect for a cold autumn night.  It is full of flavor with delicious vegetables.  It is my twist of the recipe from the back of the Swanson Thai Ginger broth box.

Cook Time: 30 minutes     

Ingredients 

1 tsp coconut oil (or olive oil)
1/4 white or yellow onion thinly sliced
6 baby carrots thinly sliced (or 1 small normal carrot peeled and sliced)

4-5 sliced white button mushrooms
4-5 sliced oyster mushrooms
1/4 thinly sliced zucchini
1/2 thinly sliced orange or red bell pepper
1 box of Swanson Thai Ginger Broth
1 can lite coconut milk
1/3 cup of vermicelli (any brand - I used wheat vermicelli that I found at an Asian grocery store)
2 Tbls fresh lime juice
5-6 Thai basil leaves
1 tsp Chili Garlic Sauce (store bought any brand)

Optional Garnishes

2 scallion stems thinly sliced
1 tsp fried red onion (purchased this at an Asian grocery store)
Slice of lime
Thai basil leaves

In a deep soup pot add olive and saute onion and carrot on a low/medium flame for 4-5 minutes.  Next, add mushrooms are saute for an additional 2-3 minutes.  Next add the zucchini and bell pepper strips and cook for 2 minutes.  Add full box of broth and coconut milk and bring to a boil.  Once you reach a boil, reduce heat to a simmer and add remainder of ingredients.  Cook broth with vegetables and vermicelli for an additional 10 minutes.  

Optional Garnish:  Serve hot in a bowl and garnish with scallions and fried red onions, along with a slice of lime.

Serves 4.