Easy Tom Kha Soup
This Tom Kha Soup is a classic Thai coconut soup made easy! Flavorful, lightly tangy, and deliciously creamy, all without any dairy.
Ingredients
- 1 tbsp coconut oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 thumb ginger grated
- 2 cups shiitake mushrooms sliced
- 1 cup shredded carrots
- 2 ½ cups chicken broth sub veggie broth for vegetarian
- 2 cups canned coconut milk
- Juice of one lime
- 2 tsp fish sauce omit or sub coconut aminos for vegetarian
- 1 tbsp coconut aminos
- ¾ tsp curry paste season to taste, sub 3/4 tsp turmeric for AIP
- 1 small stalk lemongrass thick outer layers removed
- ¾ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 1 tbsp fresh cilantro to serve
- Lime wedges to serve
Instructions
- 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.
Video
Notes
Add Protein: To round out the dish, you can add cooked chicken or shrimp to the soup for extra protein.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 24g | Protein: 9g | Fat: 44g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 1774mg | Potassium: 973mg | Fiber: 8g | Sugar: 11g | Vitamin A: 212IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 4mg