Vegan Mushroom, Kale & Parsley Tom Kha Soup Recipe
Author: Kimberly Snyder
Serves: 1 serving
- 1¾ cups of vegetable broth
- 2 button mushrooms, sliced thinly
- ½ cup kale, chopped
- ¼ cup of parsley, chopped
- ½ cup coconut milk (like the So Delicious Culinary Coconut milk)
- 1 Tbs. tamari
- 1 tsp. coconut sugar
- Juice of ½ a lime
- Sea salt, to taste (totally optional)
- Heat broth in pot to just under a boil, then turn down to low.
- Add the mushrooms and let the mushrooms simmer for 10-15 minutes or so to help flavor the broth.
- Add the kale, parsley, coconut milk, tamari and coconut sugar and turn up heat to medium for just a minute or so. Take off heat and stir in lime.
- Serve immediately.
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2017/05/02/vegan-mushroom-kale-parsley-tom-kha-soup-recipe/
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