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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 carrot 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 cups coconut milk unsweetened
  • 1.5 cups  bone broth
  • 3 Tbsp Coconut aminos
  • 2 Tbsp gluten-free fish sauce
  • lime juice from 2 limes
  • lime zest from 1 lime
  • 2 lime leaves
  • 9 inches lemongrass or 1 stalk 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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