I know we are in the middle of summer, but there’s something really evil going around the office this week: sore throats! About to face yet another tropical storm with a bunch of sick people, I turned to master nutritionist and perhaps the woman with the BEST vegan and gluten free recipes out there: Kimberly Snyder. She devised this amazing and super tasty thai coconut soup, which not only shows some TLC to your ill loved ones, but is also packed with beauty foods!
The recipe and many other great ones are featured in her new book: The Beauty Detox Foods
The main ingredient for the Tom Kah Thai Coconut Soup is coconut milk, which is one of my favorites dairy replacers.
Did you know that…?
- Coconut milk is packed with vitamins C, E, B1, B3, B4 and B6, as well as iron, selenium, magnesium and phosphorus, and antioxidants
- Also rich in lauric acid, coconut milk may aid in riding the body of viruses, bacteria and other illnesses, reduce cholesterol, ad lower heart disease and stroke risks
Some of my new recipes with coconut milk and other coconut products include:
Have you tried any of these?
Ingredients:
Recipe inspired by Kimberly Snyder. Serves 4.
- 1 cup of coconut milk
- 3/4 cups of almond milk (original)
- 3 tbs green curry paste
- 3 cups of vegetable broth
- 2 tbs tamari
- 1 cup thin sliced mushrooms
- 3 cups chopped broccoli
- 1 tsp. stevia or sugar
- 4 tbs lime juice
- Fresh cilantro as a garnish
Directions:
In a large pot, mix the coconut and almond milk, the green curry paste and the tamari. When it starts to boil, reduce the heat to low and cover to simmer for 5 minutes. Add the broccoli and the mushrooms. Cover again and cook for 10 minutes.
Turn off the stove and add the rest of the ingredients, stirring well. Serve and top with cilantro and a sliced lime.
What I used to make this recipe:
Gluten Free Skinny 