This lightened-up version of Tom Kha soup keeps all the traditional flavors while being packed with nourishing ingredients. This healthy Tom Kha soup is packed with anti-inflammatory ingredients, protein, and healthy fats while keeping it light and nourishing! Let me know if you'd like any modifications!
Ingredients:
- 2 tbsp sesame oil (or olive oil)
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger or galangal, sliced
- 1 stalk lemongrass, cut into 3-inch pieces and smashed
- 3-4 kaffir lime leaves (or zest of 1 lime)
- 4 cups low-sodium chicken or vegetable broth
- 1 (13.5 oz) can light coconut milk
- 1-2 tbsp fish sauce (or soy sauce for a vegan version)
- 1 tbsp lime juice
- 1-2 tsp coconut sugar or honey
- 1-2 small Thai chiles (optional, for spice)
- 1 cup sliced mushrooms (shiitake, button, or oyster)
- 1 small carrot, julienned (optional for extra veggies)
- 1.5 cup cooked shredded chicken, shrimp, or tofu
- 1/2 cup cherry tomatoes, halved
- 2 green onions, chopped
- Fresh cilantro for garnish

Directions:
1. In a large pot, heat sesame or coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.
2. Add broth, kaffir lime leaves (or zest), and Thai chiles. Bring to a simmer and cook for about 10 minutes to infuse flavors.
3. Stir in coconut milk, fish sauce, lime juice, and coconut sugar. Let simmer for another 5 minutes.
4. Toss in mushrooms, carrot (if using), and cooked chicken, shrimp, or tofu. Simmer until heated through.
5. Add cherry tomatoes and green onions, stirring for another 1-2 minutes.
6. Remove lemongrass and kaffir lime leaves. Ladle into bowls and top with fresh cilantro.
**Optional Additions:**
- Extra veggies: zucchini, bell peppers, or bok choy.
- More protein: add an egg for extra richness.
- Low-carb option: serve with zucchini noodles instead of rice.
Comments