Tom Kha Soup with Shrimp
by Alexia Brue + Melisse Gelula
Every single meal is an opportunity to nourish your body and do something good for yourself,” says Annie Lawless, cofounder of the organic cold-pressed juice company Suja Juice, who’s now running her own nontoxic beauty brand, Lawless Beauty. When it comes to mealtime, she goes for unprocessed foods that give her body the nutrition it needs, like this tom kha soup filled with healthy veggies, spices, and herbs—the ultimate comfort food at the end of a long day.
- 2 tablespoons coconut oil
- 3 garlic cloves, minced
- 1 (1/2-inch) piece fresh ginger, peeled and grated
- 1 bunch scallions, thinly sliced
- 1 medium jalapeño, seeded and minced
- 2 cups sliced shiitake mushrooms
- Sea salt
- 2 1/2 cups chicken broth
- 2 (13.5-ounce) cans full-fat coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (optional)
- 1 teaspoon sriracha (optional)
- Freshly ground black pepper
- 1 pound fresh medium shrimp, peeled (tails removed) and deveined
- 1/4 cup chopped fresh basil, for garnish
- Lime wedges, for serving
1. Melt the coconut oil in a large stockpot over medium heat. Add the garlic, ginger, scallions, jalapeño, and shiitake mushrooms and season with salt. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened.
2. Add the broth, coconut milk, lime juice, and the fish sauce and sriracha (if using), and season with salt and pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and simmer for 7 minutes, or until the flavors have melded.
3. Add the shrimp and cook for 3 to 4 minutes, until pink, opaque, and cooked through.
4. Remove the pot from the heat, taste, and season with salt and pepper as needed. Divide the soup among four bowls, garnish with the basil and lime wedges, and serve.