Tom Kha (Thai Coconut Soup)

Tom Kha (Thai Coconut Soup)

• 3 Tbsp. coconut oil*
• 1 yellow onion, sliced*
• 4 garlic cloves chopped
• 1 red jalapeño pepper, sliced, or a couple Thai chiles, halved (look for local peppers from Walipini Express!
• 3 in. piece fresh ginger, sliced into coins
• 1 lemongrass stalk pounded with the side of a knife and cut into 2 in. long pieces
• 2 tsp. red Thai curry paste
• 4 cups vegetable stock*
• 4 cups canned coconut milk*
• 8 oz. white mushroom caps, sliced
• 1 cup broccoli florets
• 1-2 Tbsp. coconut sugar (or coconut aminos)*
• 1 1/2 – 2 Tbsp. fish sauce, plus more to taste (omit for vegan option)
• 2-3 Tbsp. fresh lime juice
• 2 green onions, thinly sliced
• fresh cilantro, chopped, for garnish
• salt, to taste

*Look for these Moonflower Basics items including yellow onions, Field Day brand coconut oil, coconut milk, coconut sugar, and vegetable stock!

Directions:

1.  In a medium pot, heat the coconut oil over medium heat. Add the onion and sauté 15 minutes.
2. Add garlic, jalapeño,  ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes.
3. Add stock and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
4. Strain out the aromatics (garlic, onions, lemongrass, and ginger) and discard.
5. Add in coconut milk, broccoli, and mushrooms. Simmer until mushrooms pieces are just cooked through, then add fish sauce, coconut sugar (or coconut aminos), salt, and lime juice, plus more of each to taste.
6. Top with sliced green onions and fresh cilantro. Ladle into serving bowls and garnish.

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