Thai Coconut Soup (Tom Kha)
By Lisa Shanken
October 22, 2017
Thai Coconut Soup (Tom Kha)
Ingredients
- 1 cup coconut cream can sub with a 14 oz can coconut milk
- 6 cups vegetable broth
- 6 slices fresh ginger peeled, each about the size of a quarter
- 1 stalk lemon grass cut into 1 inch strips
- 3 Tbsp sriracha sauce
- 2 Tbsp fresh lime juice
- 3 Tbsp fish sauce
- 1 Tbsp coconut sugar can sub with regular sugar
- 1 cup mushrooms sliced
- 1 carrot sliced in discs
- 1/2 large white onion quartered and sliced
- 2 cups napa cabbage sliced thin
- 1 cup firm tofu cubed
- 1/2 cup fresh cilantro leaves coarsely chopped
- 1/4 cup fresh basil coarsely chopped
Instructions
- In a large sauce pan, combine coconut cream, broth, ginger, and lemon grass together and bring to a boil.
- Once boiling, add in the sriracha, lime juice, fish sauce, sugar, all of the cut vegetables, and the tofu. Lower the heat and simmer for 10-15 minutes until the vegetables are tender.
- Add in the cilantro and basil, simmer for 3 more minutes, and serve. Great with a side of brown rice to make a perfect meal.
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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