Thai Coconut Tom Kha Soup
Whip up this Thai Coconut Soup in no time—it’s simple, quick, and loaded with a burst of flavor! Creamy and rich with just the right mix of mild spice, subtle sweetness, and a tangy zing, this soup is chock-full of fresh veggies. I added a bit of Thai Red Curry for that extra kick and pizzazz. Once you try it, this amazing soup will surely become a regular on your menu!
Prep time: 15 minutes
Cook time: 20
Serves: 6
Ingredients
- 1 onion, diced
- 5 garlic cloves, minced
- 4-6 ounces sliced mushrooms
- 1 cup shredded carrots
- 2 tablespoons tamari sauce
- 1 tablespoon ginger paste
- 1 teaspoon coconut sugar
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- Zest from one lime
- 2 tablespoons lime juice
- 3 cups low-sodium vegetable broth
- 2-15-ounce cans lite coconut milk
- 3 teaspoons Thai Red Curry Paste (I use Thai Kitchen Brand)
- 4 tablespoons cornstarch + 2 tablespoons water (slurry)
- 5 ounces fresh spinach (optional)
- ¼ cup fresh chopped cilantro
- 2 green onions, sliced
- 1-2 limes cut into wedges
Directions
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In a large pot, sauté the onion, garlic, mushrooms, and carrots using small amounts of water to prevent sticking. Sauté for 3-5 minutes.
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Add tamari sauce, ginger, sugar, cayenne pepper, salt, pepper, lime zest, lime juice, vegetable stock, coconut milk, and red curry paste. Bring to a boil then reduce the heat to medium-low and simmer for 15-20 minutes. Taste and adjust seasonings as needed.
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Make a slurry with the cornstarch and water and add to the mixture. Stir and cook over low heat until slightly thickened.
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Add 2-3 cups fresh spinach and continue cooking until wilted.
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Cook for 1-2 minutes, then ladle into serving bowls and top with sliced green onions limes, and fresh cilantro.
Hint: I love to add small cubes of super firm tofu for a heartier soup that makes a balanced meal in a bowl. You can even add a scoop of rice to the bowl!