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Easy Tom Kha Soup Recipe

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4.1 from 6 reviews

This Easy Tom Kha Soup recipe is a creamy, flavorful Thai-inspired soup featuring coconut milk, shiitake mushrooms, carrots, and aromatic spices. It’s a comforting and quick-to-make dish that can be easily adapted for vegetarian or AIP diets, perfect for a light lunch or dinner.

Ingredients

Main Ingredients

  • 1 tbsp coconut oil
  • 1/2 yellow 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 (substitute vegetable broth for vegetarian)
  • 2 cups canned coconut milk
  • Juice of one lime
  • 2 tsp fish sauce (omit or substitute with coconut aminos for vegetarian)
  • 1 tbsp coconut aminos
  • 3/4 tsp curry paste (season to taste; substitute 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)

For Serving

  • 1 tbsp fresh cilantro
  • Lime wedges

Instructions

  1. Heat Coconut Oil: Using a medium stock pot, melt the coconut oil over medium heat to prepare for sautéing the vegetables.
  2. Sauté Aromatics: Add the diced onion and sauté for 3-5 minutes until translucent. Then add the grated ginger and minced garlic, sautéing for another 2-3 minutes to release their fragrant flavors.
  3. Sauté Vegetables: Stir in the shredded carrots and sliced shiitake mushrooms. Continue to sauté for 3-4 minutes until they begin to soften.
  4. Add Liquids and Seasonings: Pour in the chicken broth, canned coconut milk, fish sauce, coconut aminos, and fresh lime juice. Add the curry paste, lemongrass stalk, sea salt, and black pepper (if using). Mix well to combine all ingredients.
  5. Simmer the Soup: Bring the mixture to a low simmer and allow it to cook gently for 15-20 minutes, letting all flavors meld together beautifully.
  6. Serve: Remove lemongrass stalk before serving. Ladle the soup into bowls and top with fresh cilantro and additional lime wedges to add brightness and freshness.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit fish sauce or replace with coconut aminos.
  • To make this recipe AIP-compliant, substitute curry paste with turmeric and omit black pepper.
  • Adjust the curry paste according to your preferred spice level.
  • Remove the lemongrass stalk before serving, as it’s used for flavor infusion and not meant to be eaten.
  • Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Find it online: https://marthatasty.com/easy-tom-kha-soup-recipe/