Cleansing Vegan Tom Ka Soup
This is one of my favorite soups. The flavor of the lime and lemongrass combined with the spicy peppers, the “mouth feel” of the coconut milk and coconut oil and the crisp crunch of the veggies makes me happy! It’s also a great soup for detox or cleanse.
This soup is very warming for those cold winter days. It is delicious with a slight spice you can adjust to your own taste AND it’s packed with health benefits. This soup is highly recommended for those wanting to cleanse, lose weight or prepare their body for surgery.
- Ginger: Warms you from the inside out. Ginger is also great for digestion, helps with nausea related to chemotherapy and pregnancy, and motion sickness, may reduce pain and osteoarthritis, it is anti-inflammatory, anti-viral, anti-cancer, promotes normal blood pressure and good cardio health to name a few.
- Garlic: Garlic is a powerful antibiotic and immune booster.
- Lemon Grass: Great for cleansing as it helps to balance intestinal flora. Other health benefits include melting fat, cleansing the liver, calming lemongrass helps with insomnia and more.
- Veggie Broth: Warming and nutrient dense with lots of vitamins and minerals.
- Coconut Milk: Anti-inflammatory, eliminates belly fat, lowers cholesterol, improves memory and cognition, anti-viral, anti-fungal
- Mushrooms: Increase vitamin D levels, boost immune system, assist in weight loss, anti-inflammatory.
- Misc Veggies: Vitamins and Minerals to improve overall health.
More info on the benefits of lemongrass.
Cleansing Vegan Tom Ka Soup
Servings: 4
Calories:
Ingredients
- 5-6 cups organic vegetable or no-chicken chicken broth
- 1 Tablespoon coconut oil (extra virgin unrefined)
- 1-2 stalks lemon grass OR 3 Tablespoons powdered or 4 Tablespoons frozen lemon grass
- 2 bay leaves
- 1 whole lime zest
- 1 whole lime juice
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon Thai red chili sauce (this is not vegan can be eliminated)
- 4 cloves garlic
- 1 thumb size fresh ginger peeled or to taste
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes
- 1/2 to 1 large can full fat organic coconut milk not the kind in the box...canned, full fat
- 1 teaspoon honey
- 3-4 Tablespoons Braggs Amino Acids or Wheat Free Tamari to taste
- 1/2 cup fresh basil minced or 1/3cilantro chopped
- 2 cups Baby Bok Choy sliced thin or baby spinach leaves sliced thin
Instructions
- Simmer broth, lemon grass, bay leaves, lime juice and zest, garlic and ginger for 20 minutes.
- Stir in coconut milk and heat for another 5-10 minutes
- Add Braggs or Tamari to taste, stir
- Remove from heat, allow to cool for a few minutes and add all veggies-do not cook them, just add to warm broth.
- Serve and top with 1 Tablespoon fresh basil or cilantro
