An easy and delicious Whole 30 compliant soup with a tomato and coconut base, sweet potato noodles and mushrooms, cilantro and soft boiled egg.
1 tbsp ghee or other high heat cooking oil
1 medium onion, diced
2 cloves of garlic, minced
1 inch of ginger, peeled and slivered
1/2 tsp ground corainder
1 28 oz can of organic diced tomatoes
1 L broth of choice
1 400 mL can of full fat coconut milk (US/CAN)
1 tbsp lime juice
2 tbsp coconut aminos (US/CAN)
1/2 tsp salt, plus more to taste
1/2 a fat sweet potato, spiralized
cayenne pepper to taste
soft boiled eggs*see notes
sautéed mushrooms**see notes
sliced red peppers
In a large pot melt you ghee over medium heat. Add the chopped onions and cook until slightly tender. Add the garlic, ginger and ground coriander and cook another 2 minutes. Add the tomatoes, coconut milk, broth, lime juice, coconut aminos and salt and bring to a simmer. Turn the heat down and add the sweet potato noodles and cook for about 15 minutes, covered, until the noodles are slightly tender.
Meanwhile, prepare any additions you want to make to the soup like soft boiled eggs, chopped red peppers or sautéed mushrooms. Once the noodles are cooked add the soup to each bowl and serve with a sliced soft boiled egg, mushrooms, fresh cilantro, sliced red peppers and lime slices.
*To make soft boiled eggs I add my eggs to gently simmering water for 7-71/2 minutes depending on the size of the egg. Keep in mind that once the eggs are placed in the soup they will continue to cook
**For my mushrooms I like to sauté about 3-4 cups of sliced shiitake mushrooms with 1 tsp toasted sesame oil and 1 tsp coconut aminos
***If you want this to have more of a hot and sour feel add your favourite Whole 30 compliant hot sauce!
****Alternatively, you can add the other vegetables with the sweet potato noodles and cook them that way instead of using them as toppings.
Keywords: soup, paleo, whole30, tomato, coconut, sweet potato, noodles