Thai Coconut Soup
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This Thai Coconut Soup is a staple at restaurants–you’ll find it on the menu as Tom Kha Gai. I’ve had it at every Thai place I’ve been to and each version is slightly different, usually in how spicy it is. I knew that if I could make it at home and control the spice level, it would be my all-time favorite soup. And I don’t even like the taste of coconut milk! But here, it adds a little something that pairs very well with the mushrooms and broth. It’s also a good way to sneak a little broccoli into your diet. (I’m always looking for ways to get broccoli past my husband.) This version is 100% autoimmune protocol-friendly, but you could add a splash of chili oil along with the lemon juice if you’re not on the AIP and want something with a more traditional punch.
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Thai Coconut Soup
Ingredients
- 4 tablespoons coconut oil
- 2 cups onion chopped, omit for IC
- 4 cups mushroom chopped
- 8 cups chicken broth chicken or vegetable
- 2 cups coconut milk full-fat
- 2 cups broccoli chopped
- 1 tablespoon ground ginger
- 4 tablespoons lemon juice omit for low-histamine or IC
- 1 teaspoon sea salt
- 1 cup cilantro chopped
Equipment
Instructions
- Heat the fat in a large pot over medium heat, then add the onion and cook until soft.
- Add the mushrooms and saute until tender, about 5 minutes.
- Add the broth and milk and bring to a boil.
- Reduce the heat to medium, add the broccoli and ginger, and cook another 5 minutes.
- Stir in the lemon juice, salt, and cilantro, then serve.
Ahhhh this sounds so healing and comforting.
Yummy! Thank you for this great recipe!