This Tom Kha is a classic Thai coconut soup made easy! It’s paleo-friendly, whole30, and can easily be made vegan and vegetarian.
- 2 tbsp coconut oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 thumb ginger, grated
- 2 cups shiitake mushrooms, sliced
- 1 cup shredded carrots
- 2 1/2 cups chicken broth (sub veggie broth for vegetarian)
- 2 cups coconut milk
- Juice of one lime
- 2 tsp fish sauce
- 1 tbsp coconut aminos
- 1 1/2 tsp curry paste (season to taste, sub 1 tsp turmeric for AIP)
- 1 small stalk lemongrass, thick outer layers removed
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1 tbsp fresh cilantro, to serve
- Lime wedges, to serve
- Using a medium stock pot, melt the coconut oil over medium heat.
- Add the onion and saute for 3-5 minutes, or until translucent. Add the ginger and garlic and saute for another 2-3 minutes.
- Add the carrots and shitake mushrooms and saute for 3-4 minutes or until lightly soft.
- Pour in the broth, coconut milk, fish sauce, coconut aminos, lime juice, and seasonings (reserving the cilantro) and mix well to combine.
- Bring to a low simmer and allow to simmer for 15-20 minutes.
- Serve topped with cilantro and additonal lime wedges to serve.
Add protein like cooked chicken or shrimp if desired.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Soup
- Method: Stove Top
- Cuisine: Thai
- Serving Size: 1 serving
- Calories: 470
- Fat: 42.2g
- Carbohydrates: 23.1g
- Fiber: 4.1g
- Protein: 7.7g
Keywords: tom kha soup