Thai Coconut Tom Kha Phak, Amy's Inspired Soup

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If I've never tried a traditional dish before, I like to try it from Amy's, because they really do make good recipes. 

I'm modifying this recipe for sodium content, plus I prefer dairy to oil, and meat to tofu. 

Honestly, I'd eat tofu if my body wanted it, but it's not compatible with my system.

Serves 4

Ingredients:
  • 1.5 cups C2O coconut water 💦 
  • slurry made from 1/2 cup heavy cream 🍼 and 2 tsp corn starch (whisk well)
  • 1 cup diced fresh sweet potatoes 
  • 3/4 cup shredded carrots 
  • 1 pound firm tofu (drained and cubed), or canned chicken (Keystone brand, with stock. 15.5 oz can), or 1 cup cooked beans of choice (drained) 🐓
  • 1 can (15.5 ounce) french style green beans (drained)
  • 1 cup diced onion of choice 🧅 
  • 1 tbsp lemongrass tea 
  • 8 ounces fresh button mushrooms, sliced
  • 1/3 cup low-sodium soy sauce
  • 1/2 tsp salt, or more to taste. 
  • zest and juice from 1 lime, or 1 tbsp keylime juice (Nellie & Joe's brand) 🍋‍🟩 
  • 2 tbsp unsalted butter 🧈 
  • 2 tbsp EVOO 
  • 2 tsp garlic powder 
  • 2 tsp orange peel (dried spice)
  • 1/2 tsp black pepper
  • 1 tbsp ginger juice (Ginger People brand)
  • 1 can (4 ounces) diced green chiles
  • 2 tbsp fresh minced cilantro 
Directions: 
  1. In a 6 quart Dutch oven, add butter, EVOO, sweet potatoes, carrots, onions, and mushrooms.
  2. Cook over medium-high heat for 10 minutes, stirring regularly. 
  3. Add coconut water, chicken-with-stock or beans (if using), green beans, and soy sauce, and bring back up to a boil. 
  4. Add lemongrass tea.
  5. Reduce heat to low, and simmer for 20 minutes.
  6. add tofu (if using), slurry, garlic, orange peel, salt,  black pepper, ginger juice, lime zest and juice, green chiles and cilantro. 
  7. Stir well for 3 minutes. Serve. 
As usual, I didn't know what "spices" were, so I used the recipe for "thai coconut soup" in the "whole30 cookbook" for reference. I swapped galangal for ginger. 





 

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