Thai Tom Kha Soup
A little creamy, salty, spicy, sweet and full of flavor. This soup has it all and is the perfect summertime dish. Light, bright, and warming all at the same time. I’m not fully sure why I’ve been so obsessed with soup this summer but I’m here for it! Tom Kha is traditionally so creamy which is why full fat coconut milk does the trick! This is one of my favorite soups to order when out at my go to restaurants.
Double the recipe to make it for a crowd.
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The Goods:
1 tsp coconut oil
1 onion, sliced
3 garlic cloves, minced
1 inch cube ginger, minced
2 tbsp coconut aminos
2 tsp sesame oil
1 stem lemon grass
1 can full fat coconut milk
4 cup veggie broth
2 tbsp liquid aminos
1 tsp chili paste
2 tsp salt
1 tsp agave
1 cup button mushrooms
1 cup cherry tomatoes, cut in half
1 cup green beans or zucchini, cut in half/ sliced
1 cup broccoli florets
1 green onion, sliced
1 block tofu, cubed
1 lime squeezed + extra wedges
garnish: basil leaves, green onion slices
The Method:
In a 5 qt. soup pot, heat the coco oil over medium high heat. Once hot, add the onions and pinch of salt. Sauté and cook for about 2-3 minutes.
Next, add garlic, ginger, coco aminos and sesame oil. Stir and cook for 1-2 minute.
Grab the lemongrass, and with your knife open it up, and toss it in. Sauté for 1 minute. Now add coconut milk and cook for 2-3 minutes while stirring frequently.
Now the base of the soup is really coming together, add the veggie broth, chili paste, liquid aminos, salt, and agave. Cook for at least 10 minutes to let the flavor do its thing!
Next toss button mushrooms, cherry tomatoes, green beans or zucchini, broccoli florets, green onion, and tofu, and lime.
Cook for 5-10 minutes until veggies are perfectly cooked, then cover and remove from heat. Broccoli should be nice and bright green. Taste for salt.
Serve in bowls with loose basil leaves, extra green onion slices, and lime wedges!
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