Recipes

Cleansing Thai Soup

Cleansing Thai Soup

While our bodies naturally detox every day, it is important to fuel our bodies with cleansing ingredients. This Thai-inspired soup contains garlic, lemongrass and collard greens – all ingredients that aid the detoxification process. So whether you feel your body needs a fresh start, or you love Thai flavours, this soup is perfect for you! I also like to top mine with Cashew Cilantro Crème.

Cleansing Thai Soup
(vegan, gluten-free, vegetarian, dairy-free, sugar-free)

Prep time: 20 minutes | Cook time: 25 minutes | Serving size: 2 meals or 4 sides

Ingredients:

  • 2 Tbsp coconut oil·         
  • 1 cup chopped green onions (3-4)
  • 3  garlic cloves, minced
  • 1.5 cups coconut milk
  • 3 cup vegetable stock
  • 1 cup lentils
  • 1 piece kombu *optional
  • Lemongrass stalk, cut into 3 inch long strips
  • 1 Tbsp grated fresh ginger root
  • 1 Tbsp tamari
  • ½ tsp cayenne pepper
  • 1 cup green beans, diced
  • 1 cup collard greens, chopped
  • ½  lime, zested andjuiced
  • Toasted coconut * optional

Cashew cilantro Crème

  • ½ cup cashews, soaked at least 2 hours
  • ½ lime,  juiced
  • ½ cup cilantro, chopped
  • ½ cup coconut milk

Directions:

  1. In a large stockpot melt the coconut oil.  Add the green onions and garlic and cook for roughly 3 minutes, until you can smell the garlic.
  2. Add coconut milk, vegetable stock, lentils, kombu, lemongrass, ginger, tamari, and cayenne pepper. Bring to a boil then lower the heat and simmer for 20 minutes.
  3. Add the green beans and simmer for another 5 minutes.
  4. Add the collard greens, lime juice, and lime zest and simmer until wilted.
  5. To make the cashew cilantro crème, combine the cashews, lime juice, cilantro and water in a blender and blend until smooth.
  6. Serve hot with cashew cilantro crème and garnish with toasted coconut.

NOTE: Kombu is a sea vegetable that helps to make the lentils less magical if you know what I mean. The best place to find it is natural food stores or Asian grocery stores.

Jesse Lane Lee, CNP