| 1½ cubes Edward & Sons Not-Chick’n or Garden Veggie cube dissolved in 3 | |
| 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 |
This soup features a rich coconut milk broth with aromatic asian inspired flavors. Feel free to customize it by adding your favorite veggies or even alternative protein.
| 1. | In a large saucepan bring to boil the vegetable broth and coconut milk. |
| 2. | Reduce heat and stir in carrots, teriyaki sauce, ginger, and salt. |
| 3. | Simmer for 10 minutes then add mushrooms and lime juice. |
| 4. | Simmer once more for 5 to 10 minutes. |
| 5. | Ladle into bowls and top with chopped fresh cilantro. |
