
Thai Digestive Veggie Soup
Updated: Jan 31

Make a huge batch to eat now Share some with friends Freeze some for later.... Happier Healthier one bite at a time
Ingredients
Yields 10-12 serving
2 tablespoons coconut oil
1 cup onion -slice thinly
1 cup carrot flower slices
1 cup green bean or best long beans à chop into bite size
1 cup zucchini cut into bite size
1 cup yellow squash cut into bite size
1 cup Enoki mushrooms or a mix of Enoki and Shiitake mushrooms
( oyster mushrooms work great here too )
1 tablespoon cup minced garlic
1 tablespoon minced ginger
1 tablespoon lemongrass or 1 drop lemon grass oil ( such as eatable Doterra Brand )
2 tablespoon lime juice + zest
1 tablespoon palm sugar
1 tablespoon Red Thai Chili Paste
1 teaspoon salt
1 tablespoon tamari ( or coconut aminos)
1 tablespoon seasoned rice vinegar
4 quarts water or vegetable stock
½ bunch cilantro
½ cup fresh green onion
Directions
1. Heat a pot with coconut oil . Saute the onion, garlic, ginger until fragrant
2. Add the Thai chili paste and sauté 1 minute
3. Add carrots, mushrooms, salt, palm sugar, stock & bring to a boil for 15 minutes
4. Add zucchini, yellow squash, long beans à cook 5 minutes
5. Take off heat and transfer to a large bowl with a fan to cool
6. Mix in lemongrass oil, tamari, lemon, vinegar, cilantro, green onion
A little secret to make this soup even more delicious and nutritious:
Add a half-teaspoon of coconut oil and a pinch of crushed red pepper to each bowl before serving
Benefits of Lemon Grass Lemon grass amazing aroma provides a mild anti-depressant and a mood uplifting effect lemon grass has antimicrobial and anti-inflamatory properties. It is also used traditionally as a pain reliever and a fever reducer. It is also widely used for degestive issues and high blood pressure.
Foodflo Team hightly recommends purchasing a small bottle to turn to regularly. Lemon grass oil is fantastic added to soups or infusions