Tom Kha Soup Recipe
This delicious coconut soup is super healing and makes a filling and nourishing meal. The lemongrass mixed with coconut and ginger is a heavenly combination
Servings: 6
Cost: $10
Ingredients
- 8 cups chicken broth
- 2 lemongrass stalks crush with a large knife until they break open, but not so much that they fall apart
- 5 slices fresh ginger root
- 1 can coconut cream
- 2 kaffir lime leaves
- 1 red bell pepper cut into medium-sized chunks
- 1 medium zucchini or 2 small zucchini, sliced
- 1 large carrot or 2 small carrots, sliced
- 6 crimini mushrooms cut into big slices
- 1/3 pound green beans cut into bite-sized pieces
- 1 baby bok choy cut into large bite-sized chunks
- 3/4 to 1 pound chicken breast baked and diced into bite-sized pieces
- 1-2 TBL fish sauce season to taste
- 2 TBL fresh lime juice season to taste
- Small handful fresh cilantro chopped
- 2 green onions green part only
Instructions
- Heat broth, lemongrass, and ginger and let it come to a boil.
- Add coconut cream, veggies, and kaffir lime leaves and turn down to a simmer. Cook until tender but still vibrant (be careful not to overcook or it won't be as good!).
- A few minutes before the veggies are done, add cooked chicken breast.
- Once veggies are done, remove from heat and add fish sauce, lime juice, cilantro, and sliced green part of green onions.
- Serve and garnish with cilantro and green onions.