If you've never had the pleasure of trying it, Tom Kha is a traditional Thai coconut soup. Our founder, Chef Lance Roll, developed his own simple Tom Kha recipe which, you can find below. His version is called "simple" because the major ingredients to form the broth for this soup are already made for you in our signature Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup! This broth is about 80% bone broth and 20% coconut milk, so we will infuse a bit more of everything to create this deliciously rich and nutritious soup. Tom Kha is traditionally spicy with fresh chilies but here we simply use cayenne pepper and chili paste. Enjoy!
Love is The Ultimate Spice!
|20 oz TFC Organic Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup (1 bag)||14 oz coconut milk or coconut cream (1 can)|
|2 tbsp coconut oil||8 oz mushrooms, sliced|
|8 oz cooked chicken meat||1 one inch piece of ginger root, grated|
|5 scallions, rinsed and sliced||1 fresh lime, juiced|
|kaffir lime leaves, whole (if available)||sea salt, to taste|
|cayenne pepper, to taste (optional)||chili paste (optional, add to desired heat level)|
|fresh basil||fresh cilantro|
|Baker & Olive Harissa Olive Oil||Baker & Olive Thai Mint Lemongrass Balsamic Vinegar|
In a 4 quart sauce pot, add the coconut oil and sauté the sliced mushrooms until soft. Add the cooked chicken meat, grated ginger, scallions, fresh lime juice, kaffir lime leaves, sea salt, and cayenne pepper and/or chili paste. Sweat for 3 to 5 minutes on medium heat. Add the Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup and coconut milk. Bring to a brief simmer and turn off. Allow the soup to infuse for 5 minutes and then add fresh cilantro leaves and basil leaves.
Add a portion to each serving bowl and drizzle each with Baker & Olive Harissa Olive Oil and a splash of the Baker & Olive Thai Mint Lemongrass Balsamic Vinegar.