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.

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