Thai food is such a wonderful combination of flavor; sour, sweet, spicy, savory and above all delicious. This Spicy Thai coconut soup is an inspiration of Tom Kha Gai with a paleo twist – though it can always have noodles or rice added to it. It is very easy to make, is warming for the body and soul, aids in reducing inflammation and promotes bone health.
Ginger has many benefits including anti-inflammatory aid (primarily to the gastrointestinal system as well as reducing inflammation in joints (arthritis)). It is beneficial in detoxification and elimination of waste from the body. Furthermore, ginger has shown to have benefits against colorectal cancer. Gingerol an active compound in ginger may prevent the development of colorectal cancer cells. Ginger also has benefits as an antioxidant for boosting the immune system (that it when you’re sick, or better yet as a preventative).
Limes are a high source of Vitamin C as well as a good source of folate and pectin. The secondary compounds found in limes have antioxidant, anticancer and antibiotic effects ( they include flavonol glycosides and kaempferol). Limonoids a compound found within limes (as well as lemons) has been found to fight against cancers of the mouth, skin, breast, lungs, colon, and stomach. Limes have also been noted to reduce inflammation within the body; thereby being beneficial for individuals with rheumatoid arthritis.
Coconut oil is a great antioxidant, a good source of Vitamin A & E (great for Skin/Hair). It is anti-bacterial, anti-fungal and antiviral. Coconut oil contains Medium Chain Triglycerides (MCT) which help in powering up metabolism.
Himalayan Pink Salt naturally contains iodine, therefore, it does not need to be artificially added. Contains approx. 90 different trace minerals. Aids in balancing electrolytes, pH, preventing muscles from cramping, lowering the pressure of blood, balance circulation and prevent goiters while keeping the thyroid healthy.
Shiitake Mushrooms are high in copper, pantothenic acid, selenium and zinc. These mushrooms have a great combination of phytonutrients or plant secondary compounds proving it with antioxidants, vitamins, and minerals. The anti-inflammatory potential of the shitake is great, beneficially fighting against free radical damage, boosting the immune system, improving gut health, working as an antiviral, antibacterial and antifungal to improve the health of the body. It is also a wonderful regulator of blood sugar levels and insulin secretion.
I did not add any sugar to the meal. Sugar is proinflammatory and feeds many diseases and illnesses in the body. You could always add sugar, but it truly is fantastic without it and amazingly healing for the body.
This soup is great for intestinal health. It reduces inflammation in the gut and primary organs of the body such as the liver and kidneys. The combination of ginger (regulates kidneys), garlic (regulates pancreas) and shallots (regulate the heart) all greatly boost the immune system.
Spicy Thai Coconut Soup
- 4 1/2 cups Bone Broth or Vegetable Broth
- 1 can Coconut Milk
- 2 tbsp virgin coconut oil
- 1 1/2 – 2 tbsp ginger diced small
- 2-3 pieces lemongrass
- 2 medium garlic clove pressed
- 4 shallots diced
- 2 lime leaves
- 5-7 cardamom pods
- 1 tbsp Himalayan salt + additional to taste
- 1 tbsp fish sauce
- 1 tsp fermented soy sauce
- 1 lime zest and juice
- 3 shiitake mushroom chopped
- 5 oyster mushrooms chopped
- 1 tbsp red curry paste
- 1-2 Thai chilies thinly sliced
- 1 red pepper diced
- 1 cup snow peas
- 1 chicken breast diced
- 1-2 cups Shrimp wild and responsibly caught
- Pumpkin Ginger Potato Noodles
- In a large pot add one tbsp of coconut oil, diced red onion as well as a sprinkling of the salt to aid the onions in cooking down, place over medium-high heat. Let them caramelize.
- Once caramelized add diced ginger, garlic and cardamom pods. Turn heat to medium. Let this cook down a bit so that the oils can be released. Add curry paste and lime zest and incorporate it into the other ingredients.
- Add in bone broth, lemon grass, lemon leaves, fish sauce, fermented soy sauce, both mushrooms, chopped peppers, Thai chillies. Turn heat up to high until the soup begins to boil. Once at a boil turn to medium-low and let it cook for an hour.
- Half an hour into cooking the soup add in chicken, shrimp can be added in 10 to 15 minutes before the hour is done – along with snow peas (so that the peas become tender but still retain a nice green colour). If you want to make this Vegan you can add chickpeas or organic tofu.
- Take out lemon leaves, cardamom pods and lemongrass
- Incorporate lime juice and coconut milk as well as an extra tbsp of coconut oil. Let this cook for 5 more minutes before serving as the coconut milk will lower the temperature of the soup.
- Do a taste test to see if you need any more salt, season to your taste.
- Serve hot! If you would like add starch potato noodles
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.