Tom Kha Soup
Flavorful and delicious Thai soup made with lemongrass, coconut milk, and shrimp. Low carb and dairy-free.
Servings: 8 servings
Calories: 221kcal
Ingredients
- 4 stalks fresh lemongrass
- 2 tbsp coconut oil
- 1/2 onion peeled and cut into wedges
- 1 tbsp minced fresh ginger
- 1 tbsp thai chili paste
- 4 cups seafood or chicken stock
- 2 cups water
- 2 tbsp fish sauce
- zest and juice of one lime
- 1 14.5 oz can coconut milk
- 1 lbs shrimp peeled and deveined
- 1 cup sliced mushrooms
- 1 small tomato cut into 1 inch pieces
- salt and pepper to taste
- cilantro and lime wedges for garnish
Instructions
- Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife or a meat mallet, press down on the stalks to crush the lemongrass. Chop each stalk into 2-4 pieces and set aside.
- Melt the coconut oil in a large pot over medium heat. Add the lemongrass, onion, ginger and chili paste and cook for 3-4 minutes, until fragrant.
- Add seafood stock, water, fish sauce, and lime zest. Reduce heat to low, and simmer uncovered for 20 minutes.
- Add coconut milk, shrimp, mushrooms and tomato. Cook for 5 minutes, until shrimp are cooked through. Stir in lime juice and season with salt and pepper to taste.
- Remove the lemongrass pieces or ask your guests to set them aside as they eat the soup. Serve hot and garnish with cilantro and lime wedges.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months.
Nutrition
Serving: 1.5cups | Calories: 221kcal | Total Carbs: 7g | Protein: 16g | Fat: 14g | Fiber: 1g | Net Carbs: 6g