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5 from 2 votes

Bone Broth Tom Kha

This fragrant, spicy Thai soup gets a nourishing boost from chicken bone broth.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner
Cuisine: Asian
Keyword: bone broth
Servings: 2
Author: Kiersten Frase
Cost: $15


  • Large stock pot or Dutch oven


  • 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


  • 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.


Serve hot by itself or pour over rice.
Store leftovers in the refrigerator for up to 3 days.