Name: Tom Kha Phak Soup
Ingredients: 5 cups vegetable or chicken broth; 1 stalk lemongrass, tough outer layers removed, or 1 teaspoon lemongrass paste; 1-inch piece of ginger, peeled; 2 tablespoons lime zest; 8 ounces extra-firm tofu or 1 pound skinless, boneless chicken, cut into 1-inch cubes; 1 cup chopped onion or bok choy stems (white parts only); 1 cup carrots, chopped into ¼-inch pieces; 2 cups peeled, diced sweet potatoes; 1 cup green beans, cut into 1-inch pieces; 1 cup shiitake mushrooms; 1 ½ cups organic coconut milk; 2 tablespoons tamari or fish sauce; Salt and pepper; Cilantro for garnish

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How this works

Tom Kha Phak Soup

Protein this soup up with the addition of cooked chicken or shrimp.

Course: Soup

Keyword: coconut, soup, tamari, thai

Ingredients

5 cups vegetable or chicken broth
1 stalk lemongrass, tough outer layers removed, or 1 teaspoon lemongrass paste
1-inch piece of ginger, peeled
2 tablespoons lime zest
8 ounces extra-firm tofu or 1 pound skinless, boneless chicken, cut into 1-inch cubes
1 cup chopped onion or bok choy stems (white parts only)
1 cup carrots, chopped into ¼-inch pieces
2 cups peeled, diced sweet potatoes
1 cup green beans, cut into 1-inch pieces
1 cup shiitake mushrooms
1 ½ cups organic coconut milk
2 tablespoons tamari or fish sauce
Salt and pepper
Cilantro for garnish

Instructions

In a large saucepan or stockpot, bring broth, lemongrass, ginger and lime zest to a boil. Simmer for 10 minutes to combine flavors.
Use a slotted spoon to remove and discard the lemongrass and ginger.
Add tofu or chicken, onion or bok choy, and carrots to the broth; return to a boil. Reduce heat and simmer 25–30 minutes or until the chicken is cooked and carrots are soft. Skim fat from surface as necessary.
Add sweet potatoes, green beans and mushrooms. Simmer 5–10 minutes.
Stir in coconut milk and tamari or fish sauce. Seasonm to taste with salt and pepper.
Dish into serving bowls, and garnish with cilantro.

Notes

BUY IT: AMY’S ORGANIC SOUPS THAI COCONUT

The secret to Amy’s unique flavor is likely in the Thai seasoning—an undisclosed blend that’s simply listed as “spices” on the ingredients label. Amy’s recipe is gluten-, dairy- and lactose-free, vegan (no fish sauce or chicken), and certified kosher.

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