Coconut Turmeric Soup

I love Tom Kha, but I never have the ingredients on hand to make it so…. after experimenting, this is my much easier spin. Is it Tom Kha? Nope. Is it flavorful, bright, and absolutely wonderful. YES! I don’t like a long scroll to get to a recipe (makes me nuts), but the base is the recipe. Let your imagination run wild—or leftovers dictate—what you add to it!

Ingredients for the base:

• 2 t coconut oil

• 1/2 onion or 1 leek, diced

• 1 T grated fresh ginger

• 2 t turmeric

• 1-2 t ground pepper (I go all in with the pepper; its warming not spicy but if sensitive, adjust as needed)

• 4 cups stock (vegetable or chicken)

• 1 can coconut milk

• Zest from lime

• 1-2 T fresh lime juice

• 1/4 cup chopped cilantro

• Optional: 1/4 - 1/2 t salt (after tasting)

Directions:

• In a large sauce pan, over medium low heat, add coconut oil. When melted, add diced onion or leek. Stir and soften, 5 mins.

• Add fresh ginger, turmeric, and ground pepper. Stir. Cook for 1 minute.

• Add 4 cups of stock of choice and the can of coconut milk. Stir to combine. Turn heat to medium high and bring to a gentle boil. Reduce heat to simmer, partially cover. Allow base to simmer for 30-45 minutes, stirring occasionally.

• Add zest, 1 T lime juice, and cilantro. Taste and adjust flavors (more lime juice, pepper, or add salt).

• If just making base, allow it to cool. Can be stored in refrigerator in airtight container for up to one week.

Add in suggestions for serving (if base is cold, bring to a gentle simmer on stove top first)

• cooked chicken, tofu, shrimp or pork

• black beans, rinsed from can

• cooked rice

• sliced jalapeno or other pepper of choice

• hot sauce

• thai basil

• bean sprouts

• fresh mint

• sliced scallions

• cherry tomatoes, halved