Vegan Veggie Laden Thai Soup

This is an easy soup to prepare. The combination of spices found in most cupboards give it that characteristic taste found in spicy Thai soup.  Since most of my vegan friends prefer not to ingest coconut milk, I used non dairy milk to tone down the spiciness of the soup.  The toppings make the soup. Do use them.  As for the vegetables, you can add any vegetable you like. Any one you choose will work with the delicious broth. I used straw mushrooms and bamboo shoots from a can.  Both are available in any Asian store or even in large grocery stores.

Vegan Veggie Laden Thai Soup

• 1/2 tsp salt
• 1/2 tsp black pepper 
• 1/2 tsp ground turmeric 
• 1/4 tsp cumin
• 1/8 tsp cinnamon
• 1/2 tsp onion powder 
• 1/2 tbsp fresh ginger, minced 
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1/2 tsp miso paste
• 1/8 tsp red pepper flakes
•  1/2 cup straw mushrooms
• 1/2 cup bamboo shoots from can
• 1/2 cup pea pods, sliced
• 1/2 cup red pepper, julliened
• 1 cup non dairy milk
• 1 stalk green onion, chopped 
• juice of 1/2 lime
• 2 tbsp cilantro leaves, torn

Place  the first eleven ingredients from salt to red pepper flakes in a medium sauce pan. Boil at medium high till the ginger cooks.  Add the mushrooms, bamboo shoots, pea pods and milk and continue to simmer.  When serving top the soup with green onions, juice of the lime and cilantro leaves.