Coconut Veggie Soup

Veggie Coconut Soup 1½ cubes Edward & Sons Not-Chick’n or Garden Veggie cube dissolved in 3 cups water 2 2/3 cup Native Forest® Organic Coconut Milk (Classic or Light) 2 Carrots, diced 3 Tbsp. Premier Japan® Gluten-Free Teriyaki Sauce 1 tsp. Fresh ginger, peeled and minced (or ginger puree) 1/8 tsp. Salt (optional) 4 to 5 Mushrooms, thoroughly cleaned and coarsely chopped 2 Tbsp. Fresh lime juice  
  • In a large saucepan bring to boil the vegetable broth and coconut milk.
  • Reduce heat and stir in carrots, teriyaki sauce, ginger, and salt.
  • Simmer for 10 minutes then add mushrooms and lime juice.
  • Simmer once more for 5 to 10 minutes.
Ladle into bowls and top with chopped fresh cilantro (if desired). Click here for printer friendly version Find Great Organic Coconut Milk Recipes Here. Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store. Purchase Native Forest® Organic Coconut Milk 12 Packs at Click Here to find a store near you. Republished by Photo Credit: