Zucchini Thai Soup Recipe From the Spunky Coconut Cookbook
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With so many desserts featured lately, coming across a delicious Thai soup is a welcome change. Featuring lightly sweet coconut milk, offset by savory garlic, this soup not only offers an exotic Thai flavor, it packs a protein punch with the addition of quinoa. The recipe does call for teriyaki and tamari sauce, so be sure that you use the gluten free version of these. Many grocery stores carry the gluten free versions of both, since more and more grocers are realizing the emerging needs to offer gluten free options.

This recipe comes to you courtesy of the “Spunky Coconut Cookbook,” written by our dear friend, Kelly Brozyna, and which features casein-free, gluten-free and sugar-free recipes. This is not a vegan cookbook, so while there are a lot of recipes that are vegan, there are some that contain eggs and meat. Many of these recipes would do just fine if you substitute tofu or your favorite meat replacement, and an egg replacement such as Ener-G. You can order the The Spunky Coconut Cookbook through Amazon, as well as visit her blog for new recipes.

Zucchini Thai Soup

Ingredients:

Add to pre-heated soup pot:

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  • 1 chopped zucchini
  • 1 chopped celery stalk
  • 1/2 onion, diced

Saute over medium heat for approximately 5 minutes:

  • 1 cup cooked quinoa
  • 1/2 cup vegetable broth
  • 1 can coconut milk
  • 1 clove of garlic, minced
  • 2 tsp gluten-free teriyaki sauce
  • 2 tsp gluten-free tamari sauce

Bring to boil, reduce heat and simmer for 5 minutes.

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