They say that chicken soup is the best cure for a cold, but I’m pretty sure tom kha soup is even better. Nothing clears out the sinuses like spicy Thai peppers and ginger is a tried-and-true cold remedy. Use bone broth as a base and it’s even more restorative.
Our friends at Bonafide Provisions are sharing a simple recipe for bone broth tom kha. It’s easy to customize with whatever vegetables and proteins you have on hand—substitute the mushrooms for broccoli or bok choy and the shrimp with cooked chicken or tofu.
And then keep some in the freezer for whenever you feel like you’re coming down with something!
Bone Broth Tom Kha
This fragrant, spicy Thai soup gets a nourishing boost from chicken bone broth.
Servings: 2
Cost: $15
Equipment
- Large stock pot or Dutch oven
Ingredients
- 3 cans coconut milk
- 1 1.5-pint bag Bonafide Provisions Chicken Bone Broth
- 1 knob fresh ginger peeled and minced
- 6 Thai chiles
- 10 ounces mushrooms sliced thinly
- 2 pounds shrimp rinsed, peeled & deveined
- 2 limes juiced
- 2 1/2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- Sea salt and black pepper to taste
- Fresh cilantro for garnish
- Fresh lime wedges for garnish
Instructions
- In a large pot or dutch oven, bring coconut milk and broth to a boil, add minced ginger and thai chiles to soup and simmer on medium for 10 minutes.
- Add sliced mushrooms and stir occasionally for about 5 minutes and reduce heat to a simmer.
- Add shrimp, lime juice, fish sauce and coconut aminos. Simmer until the shrimp are cooked through (about 5 minutes.)
- Add more thai chiles if it is not spicy enough for you -- simmer for another 10 minutes. Check for seasoning and add salt and pepper if necessary.
- Top it off with cilantro and serve with fresh lime wedges.
Notes
Serve hot by itself or pour over rice.
Store leftovers in the refrigerator for up to 3 days.
serves how many?
Why does nobody use the word “stock” anymore?!