Crockpot Tom Kha (Thai Coconut Soup)

Crockpot Tom Kha (Thai Coconut Soup)

Crockpot Tom Kha (Thai Coconut Soup)

Servings

Servings:

6

6

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Ingredients

Ingredients

  • 2 29.574 tbsp ml coconut oil
  • 1 onion chopped
  • 2 2 cloves garlic minced
  • 3 7.62 inches cm ginger root minced
  • 3 carrot peeled and chopped
  • 1 yellow squash chopped
  • 1 sweet potato peeled and chopped
  • 2 29.574 tbsp ml turmeric
  • 1 4.929 tsp ml sea salt
  • 1 4.929 tsp ml ground black pepper
  • 3 720 cups ml coconut milk unsweetened
  • 1.5 360 cups ml bone broth
  • 3 44.361 tbsp ml Coconut aminos
  • 2 29.574 tbsp ml gluten-free fish sauce
  • lime juice from 2 limes
  • lime zest from 1 lime
  • 2 lime leaves
  • 9 22.86 inches cm lemongrass or 1 stalk cut into 3-inch strips
  • 1 240 cup ml mushrooms sliced
  • cilantro to taste

Instructions

Instructions

  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.