Gluten-Free Tom Kha Soup

Ingredients

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• 1 can full-fat coconut milk Shop
• 4 cups gluten-free vegetable broth Shop
• 1 stalk lemongrass, bruised and roughly chopped
• 2 inches fresh ginger, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 red chili, thinly sliced (optional, for heat)
• 1 lb protein of choice (chicken breast cut into bite-sized pieces, shrimp, or firm tofu cubed)
• 2 cups mushrooms, sliced (shiitake, cremini, or oyster)
• 1 cup cherry tomatoes, halved
• 2 tbsp gluten-free tamari or coconut aminos Shop
• 2 tbsp fresh lime juice
• 1 tsp fish sauce (optional, for umami) Shop
• 1/4 cup fresh cilantro, chopped, for garnish
• 1/4 cup fresh Thai basil leaves, for garnish
• cooked rice, quinoa, or noodles labeled gluten-free, for serving Shop

Instructions

1. 1 In a large pot or Dutch oven, combine the full-fat coconut milk and vegetable broth over medium heat. Add the chopped lemongrass, sliced ginger, sliced garlic, and optional sliced red chili. Bring the mixture to a gentle simmer, then reduce the heat to low and let it infuse for about 10 minutes, allowing the aromatics to release their fragrance.
2. 2 Increase the heat to medium-high and add your chosen protein (chicken, shrimp, or tofu) to the simmering broth. Cook for about 5-7 minutes, or until the chicken is cooked through, shrimp are pink and opaque, or tofu is heated, stirring occasionally.
3. 3 Add the sliced mushrooms and halved cherry tomatoes to the pot. Continue to simmer for another 5-8 minutes, or until the mushrooms are tender and the tomatoes have softened slightly, releasing their juices into the broth.
4. 4 Stir in the gluten-free tamari (or coconut aminos), fresh lime juice, and optional fish sauce. Taste the soup and adjust seasonings as needed, adding more lime juice for brightness or tamari for saltiness. Let it simmer for a final 2 minutes to meld the flavors.
5. 5 Ladle the hot Tom Kha soup into bowls over cooked rice, quinoa, or gluten-free noodles. Garnish generously with fresh chopped cilantro and Thai basil leaves. Serve immediately and enjoy the vibrant, comforting flavors.

Nutrition (per serving)

Tips & Notes

• Bruise the lemongrass with the back of a knife to release its oils. The lemongrass and ginger slices flavor the soup but aren't eaten, so remove them or warn guests.
• Keep the soup at a gentle simmer once the coconut milk is in. A hard boil can make it separate.
• Choose a fish sauce labeled gluten-free. Many are just fish and salt, but some brands add other ingredients.

Common questions