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Thai Coconut Soup
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
4
tablespoons
coconut oil
2
cups
onion
chopped, omit for IC
4
cups
mushroom
chopped
8
cups
chicken broth
chicken or vegetable
2
cups
coconut milk
full-fat
2
cups
broccoli
chopped
1
tablespoon
ground ginger
4
tablespoons
lemon juice
omit for low-histamine or IC
1
teaspoon
sea salt
1
cup
cilantro
chopped
Equipment
cookware
Instructions
Heat the fat in a large pot over medium heat, then add the onion and cook until soft.
Add the mushrooms and saute until tender, about 5 minutes.
Add the broth and milk and bring to a boil.
Reduce the heat to medium, add the broccoli and ginger, and cook another 5 minutes.
Stir in the lemon juice, salt, and cilantro, then serve.
Nutrition
Calories:
542
kcal
|
Carbohydrates:
41
g
|
Protein:
17
g
|
Fat:
38
g
|
Saturated Fat:
32
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
2134
mg
|
Potassium:
1719
mg
|
Fiber:
9
g
|
Sugar:
13
g
|
Vitamin A:
4800
IU
|
Vitamin C:
192.2
mg
|
Calcium:
140
mg
|
Iron:
4.9
mg