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Crockpot Tom Kha (Thai Coconut Soup)

January 12th, 2017

Crockpot Tom Kha

Crockpot Tom Kha (Thai Coconut Soup)

Tom Kha is a traditional Thai soup made from creamy coconut milk, meaty mushrooms, and fragrant herbs and spices like lemongrass and ginger. Add chicken or shrimp for a heartier dish, or heat it up with some chili!



Crockpot Tom Kha (Thai Coconut Soup)

Crockpot Tom Kha (Thai Coconut Soup)






  • 2 Tbsp coconut oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 inches ginger root minced
  • 3 carrots peeled and chopped
  • 1 yellow squash chopped
  • 1 sweet potato peeled and chopped
  • 2 Tbsp turmeric
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 3 cans unsweetened coconut milk
  • 1.5 cups bone broth
  • 3 Tbsp coconut aminos
  • 2 Tbsp gluten-free fish sauce
  • juice from 2 limes
  • zest from 1 lime
  • 2 lime leaves
  • 1 stalk lemongrass cut into 3-inch strips
  • 1 cup mushrooms sliced
  • cilantro to taste


  1. Heat large soup pot with coconut oil. Add onions and cook for 3-5 minutes. 
  2. Add garlic and ginger, and cook for 1 more minute. 
  3. Add remaining ingredients besides mushrooms and bring to a boil. 
  4. Add mushrooms to pot and simmer for 30 minutes.
  5. Put cooked onions, garlic and ginger into bottom of crockpot, then add all remaining ingredients, besides mushrooms. 
  6. Cook on high for 4 hours and add mushrooms the last 30 minutes of cooking or before serving. Garnish with cilantro.





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