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 ½ 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.