Vegan Thai Soup

Name: Vegan Thai Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 14
Cuisine: Ketogenic-Vegan
Ingredients: 0.50 julienned red onion; 0.50 julienned red bell pepper; 3 sliced mushrooms; 2 garlic cloves; 0.50 inch piece of ginger root (about 1 cm), peeled and finely chopped; 0.50 Thai chilli, finely chopped; 2 vegetable broth or water (500ml); 1 14 ounce can coconut milk (400ml); 1 tbsp xylitol or erythritol; 10 tofu, cubed (275g); 1 tbsp tamari or soy sauce; 0.50 juice of a lime; A handful of fresh cilantro, chopped

A delicious one-pot Vegan Thai soup that's easy to make and add all of your favourite veggies to, for maximum flavour.

0.50 julienned red onion

0.50 julienned red bell pepper

3 sliced mushrooms

2 garlic cloves

0.50 inch piece of ginger root (about 1 cm), peeled and finely chopped

0.50 Thai chilli, finely chopped

2 vegetable broth or water (500ml)

1 14 ounce can coconut milk (400ml)

1 tbsp xylitol or erythritol

10 tofu, cubed (275g)

1 tbsp tamari or soy sauce

0.50 juice of a lime

A handful of fresh cilantro, chopped

Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and xylitol/erythritol in a large pot.

Bring it to a boil and then cook over medium heat for about 5 minutes.

Add the tofu and cook for 5 minutes more.

Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.

Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.