Thai Inspired Vegetable Soup

Thai Inspired Vegetable Soup

No fish sauce? No problem! Richard’s Famous Garlic Salt beautifully balances the slightly salty, slightly sweet dark broth filled with healthy, crunchy vegetables. Serves 3-4.

Ingredients
2 32-oz. boxes of unsalted vegetable stock (We used Kitchen Basics, which is a dark brown broth)
1 T. Lemongrass Stir-In Paste (find it in tube form in the refrigerated herb section of the produce department)
1 tsp. Richard’s Famous Garlic Salt (or to taste)
2 T. brown sugar
1 small box of sliced portobello mushrooms, rinsed
2 large carrots, peeled and sliced into thin rounds
1 small package no-string snap peas, rinsed and sliced in half
1 small broccoli crown, cut into small bite-size pieces
1 small bunch of Bok Choy, washed and sliced, including leaves

Directions
Put first four ingredients in a soup pot. Bring the broth to a boil. Add all vegetables except for bok choy. Bring back to boil, then cook over medium heat for about 10 minutes. Add bok choy, then cook about 5 minutes longer. You can adjust cooking time depending on how crunchy you like your veggies. Ladle into soup bowls.