coconut soup

An easy, dairy-free, lightened up version of Tom Kha Soup (Thai coconut soup) made with coconut milk, ginger, spices and veggies. Perfect vegetarian weeknight dinner idea!

Easy Tom Kha Soup (Vegetarian Thai Coconut Soup)

extra virgin olive oil

onion

garlic (minced)

mushrooms

carrots

soy sauce (or coconut aminos)

ginger

sugar (or coconut sugar)

cayenne pepper

pepper (or more to taste)

salt

lemon

vegetable stock

full-fat coconut milk ((13.66 oz))

cilantro

green onions (sliced)

Lime wedges

In a dutch oven or large pot, heat olive oil over medium high heat. Add onion, garlic and mushrooms. Sauté for 3-5 minutes.

Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. Bring to a boil then simmer for 15-20 minutes. Taste and adjust seasonings as needed.

Serve with lime wedges, top with cilantro and green onions and enjoy!

https://www.youtube.com/watch?v=Sk6wgaV56ic

An easy, dairy-free, lightened up version of Thai coconut soup (Tom Kha) made with coconut milk, ginger, spices and veggies. Perfect vegetarian weeknight dinner idea!

FULL RECIPE: https://asassyspoon.com/easy-vegetarian-thai-coconut-soup/

Video creds: 
Isabel Orozco | http://isabeleats.com

Music creds:
By The Croft by Joakim Karud https://soundcloud.com/joakimkarud
Music promoted by Audio Library https://youtu.be/tnV_PH26SVU

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Easy Vegetarian Thai Coconut Soup (Tom Kha) | A Sassy Spoon

The rich taste and aroma of this easy Coconut Chicken Soup will warm your belly and soul! Loaded with vegetables and lean chicken breast, this dish will keep you full and satisfied for hours.

Coconut Chicken Soup

lbs. chicken breast, thinly sliced

Salt & pepper,

coconut oil ((or vegetable oil))

onion,

garlic cloves,

ginger,

zucchini,

0.75 lbs. pumpkin, cubed into ½ inch pieces ((1 cup))

red bell pepper, seeds removed and thinly sliced

chili

lite coconut milk ((1 can))

chicken broth

lime

cilantro leaves ((optional))

Season the sliced chicken breast generously with salt and pepper.&nbsp;

In a large (5-6 quart) soup pot, heat the coconut oil over high heat and add the chicken breast. Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside.

Add the sliced onion, minced garlic, and minced ginger. Continue to stir-fry for another 2-3 minutes.

Add the diced zucchini and cubed pumpkin, then stir.

Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice. Give everything another good stir.

Bring to a boil, then lower the heat, cover, and allow to simmer for about 20 minutes, or until the pumpkin is fully cooked.

Remove from heat and season with additional salt and pepper, if desired. Garnish with cilantro leaves to serve.

A Thai-inspired soup with wonderful flavor. It's quick and easy to make too.

Coconut Chicken Soup Recipe

olive oil

lemongrass

mushrooms,

chicken stock

lime juice

red pepper flakes

rotisserie/roasted chicken, shredded

coconut milk (about 1 13.5-ounce can)

Asian fish sauce**

cilantro leaves

Heat oil in large saucepan over medium heat....

Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.

Add chicken stock, lime juice and pepper flakes;...

Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes. If large pieces of ginger are going to bother you, hunt them down and remove (an Asian spider will help do the job, of course a slotted spoon works too).

Add chicken and simmer for about 4-5 minutes.

Whisk in coconut milk, fish sauce, and cilantro;...

Whisk in coconut milk, fish sauce, and cilantro; lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.

Garnish as desired with chili oil, cilantro leaves...

Garnish as desired with chili oil, cilantro leaves and/or lime wedges.

With the signature curry and ginger spice, this Thai coconut soup is delicious and also delightfully low in carbs. You can easily turn this Thai soup recipe into a vegetarian dish. Enjoy this creamy soup recipe any time of the year!

Keto Thai Coconut Soup

Olive oil

Ginger paste

Thai red curry paste

Fish sauce

Chicken broth

Can Coconut milk

Swerve brown sugar substitute

chicken

Lime juice

Salt

Cilantro chopped for garnish

Heat the olive oil in a pot or deep sided skillet over medium heat.

Add the ginger paste and curry paste to the oil and saute until fragrant.

Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined.

Pour in the chicken broth and coconut milk. Bring to a low boil.

Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.

Stir in the shredded chicken and lime juice and simmer for an additional 5 minutes.

Add salt to taste and garnish with chopped cilantro before serving.

I can't tell you how much I adore this recipe!  I make this soup during ALL the seasons--it feels healing to me.  Since I cook for one, I generally have plenty to freeze for the longer work days--it's the best homecoming ever.  Thank you so much!

So happy soup season is coming in, I will definitely be trying your thai coconut soup!

Mmm, I love the flavors of the fish sauce, chicken broth, and coconut milk together so much! Lovely simple dinner recipe! :)

I love Thai coconut soup, and this is so delicious. Love how easy it is too!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1636137647/iHsNgTjgV.mp4

With the signature curry and ginger spice, this Thai coconut soup is delicious and also delightfully low in carbs. Enjoy this creamy soup!

A rich and comforting slow-cooker soup with coconut milk, lime, and red curry paste, perfect for chilly weeknights and packed with Southeast Asian flavors.

Slow-Cooker Thai Chicken Soup

lb chicken breasts

chicken broth (Use low-sodium if adjusting salt later.)

coconut milk (Full-fat for creamier texture.)

red curry paste (Adjust

fish sauce (Adds umami flavor.)

soy sauce (Use tamari

garlic,

ginger, grated

carrots, sliced

bell peppers,

mushrooms, sliced (Shiitake or cremini recommended.)

juice lime (Adds necessary acidity.)

to taste Fresh cilantro

Place the chicken breasts in the slow cooker.

Pour in the chicken broth and coconut milk.

Add the red curry paste, fish sauce, and soy sauce. Stir gently to combine so the paste dissolves.

Scatter the chopped onion, minced garlic, grated ginger, sliced carrots, bell peppers, and mushrooms over the top.

Preparation

Cover and cook on low for 6–8 hours or on high for 3–4 hours.

Remove the chicken, shred it with two forks, then return the shredded meat to the soup and stir.

Squeeze in the lime juice, taste, and adjust seasoning with more fish sauce, soy sauce, or salt if needed.

Ladle into bowls and garnish with fresh cilantro. Serve hot.

Cooking

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