Tom Kha Soup

Servings: 4.5 cups

subheading: Broth:

2 tablespoons peeled and minced ginger

2 tablespoons lemon zest

2 tablespoons coconut sugar

1 teaspoon lime zest

½ teaspoon dried red chili flakes

2 cans coconut milk (best tasting with full fat but can use light / 13.5 fl oz / 400ml)

2 cups water (475ml)

3 tablespoons lime juice

3 tablespoons coconut aminos

1 tablespoon plus 1 teaspoon soy sauce

½ teaspoon salt

¼ teaspoon cayenne powder

subheading: Fixings:

Half of an extra firm package of tofu, pressed and cut into ½ inch cubes

½ pound shiitake mushrooms, sliced (about 3 cups / 150g)

2 green onions, thinly sliced

¼ cup chopped cilantro (8g)

In a small bowl, add the ginger, lemon zest, coconut sugar, lime zest, and dried red pepper

flakes. No need to stir. Set aside for now.

To your blender, add the coconut milk, water, lime juice, coconut aminos, soy sauce, salt and

cayenne powder. Blend until smooth. You may have to do this in two batches if you have a

small blender. Transfer to a large storage container and then add the ingredients from the

bowl that you set aside earlier and stir

Transfer the Tom Kha Broth to a large pot and turn the heat to medium. Simmer the broth

with a lid on at an angle for about 8 minutes.

Add the Tom Kha Fixings to the pot and simmer for an additional 5 8 minutes, until the

mushrooms are soft. When the soup is done, turn off the heat.

Place some Rice in the bottom of each bowl (no need to heat up the rice) and add some Soup

on top. Serve with fresh lime wedges on the side