Confession: I’ve never been a fan of soups. I’ve always considered them somewhat of a throwaway food. If I’m going to have a meal, I don’t really want it to be drinkable. I would choose a big avocado salad with a crispy piece of salmon or a warm buttered filet with asparagus over a bowl of soup any day. There’s something that has always felt less substantial to me about soups…until recently. In the last couple months as the weather has gotten colder and I’ve been in the kitchen a bit more, I’ve completely fallen in love with them! I’ve learned how to make a few that I really enjoy and the best part is, there is always a lot leftover for future meals or snacks. My current obsession is Tom Kha, or Thai coconut soup, which I had for the first time on my recent trip to Thailand. I really can’t get enough of this spicy and tangy soup. The complex layers of flavor are so fresh and satisfying while the broth is creamy and comforting. It’s also a perfect winter detox dish free of most common irritants like grain, dairy, sugar, gluten, soy, eggs, and nuts.
There are a few classic Tom Kha ingredients I don’t usually buy or have on hand, like lemongrass, which can be hard to find, and red chili paste, so I created my own version with ingredients I like to use:
Tom Kha Soup (Grain, Dairy, Sugar, Gluten, Soy, Egg, and Nut Free)
2 tablespoons of coconut oil
1.5 inch piece of fresh ginger, minced
3 cloves of garlic, minced
1 jalapeno, seeded and minced
1 cup shitake mushrooms, sliced
1 bunch of scallions, sliced thinly
2.5 cups chicken broth
2 can of full fat organic coconut milk
2 tablespoons of lime juice
1 tablespoon of fish sauce
1 teaspoon of siracha (optional)
1lb fresh shrimp, peeled and deveined
Sea salt and pepper, to taste
¼ cup basil, chopped
In a large soup pot, heat the coconut oil over medium heat and add the garlic, ginger, scallions, jalapeno, and mushrooms. Cook for 5-7 minutes until softened. Add the chicken broth, coconut milk, fish sauce, siracha if using, and lime juice. Bring the soup to a boil and reduce to a simmer. Add the shrimp and cook for 3-4 minutes until the shrimp is pink. Remove from heat and add salt and pepper to taste. Pour into bowls and garnish with fresh basil. Enjoy!
Mmmmmm! This soup is the bomb.com! It’s so easy to make and packed with lots of healthy and delicious ingredients. It’s also totally customizable so if you want to use chicken instead of shrimp, add that instead and cook longer. If you want to go vegetarian, add more meaty mushrooms, carrots, broccoli, and/or butternut squash. There are lots of ways you can go with this to make it perfect for you. I hope you give it a try and love it as much as I do!
What are your fave soups?