Easy Tom Kha Soup | Thai Coconut Soup (Paleo, Whole30, Vegan Option)

Easy Tom Kha Soup | Thai Coconut Soup (Paleo, Whole30, Vegan Option)

from unboundwellness.com
35 min
2 servings

This Tom Kha is a classic Thai coconut soup made easy! It's paleo-friendly, whole30, and can easily be made vegan and vegetarian.

Ingredients

  • 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 (omit or sub coconut aminos for vegetarian)
  • 1 tbsp coconut aminos
  • 3/4 tsp curry paste (season to taste, sub 3/4 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

Directions

  1. 1

    Using a medium stock pot, melt the coconut oil over medium heat.

  2. 2

    Add the onion and saute for 3-5 minutes, or until translucent. Add the ginger and garlic and saute for another 2-3 minutes.

  3. 3

    Add the carrots and shitake mushrooms and saute for 3-4 minutes or until lightly soft.

  4. 4

    Pour in the broth, coconut milk, fish sauce, coconut aminos, lime juice, and seasonings (reserving the cilantro) and mix well to combine.

  5. 5

    Bring to a low simmer and allow to simmer for 15-20 minutes.

  6. 6

    Serve topped with cilantro and additonal lime wedges to serve.