This creamy, Thai-inspired vegan soup has a spicy yet herbaceous flavor. It's made with lemongrass, coriander and a special blend of dried and fresh roasted chilies. Combined with coconut milk and fresh root and cruciferous vegetables, it is the perfect nutrient-dense meal for the office, vanlife, on the hiking trail, or just at home on a chilly night.
This soup is great with added (cooked) Soba, Udon, or Ramen Noodles.
This whole food plant-based (WFPB) vegetable soup is made fresh with USA sourced ingredients (unless not available) & packaged in Southern, California. Attributes include:
- Cholesterol Free
- Gluten Free & made in a gluten free facility
No Added Sugar or Oil
- Instant Vegan soup
- Keto Friendly
- No preservatives - ever
- Protein: 7g
- Net-Carbs: 11g
- Fiber: 3g
1.REMOVE & Discard (1) OxyGuard Packet,
2.Boil 2 cups of water,
3.Add entire pouch of dry soup mix,
4.Stir until re-hydrated (3-4 Minutes)
5.Remove from heat, then enjoy!
The longer soup simmers, the thicker it becomes.