Whole30 Thai Coconut Soup with Shrimp

Start by allowing cashews to sit in boiled water for 10 minutes. Meanwhile, sauté red onions until they begin to soften.

Next, add garlic, ginger, lemongrass and chilis, and sauté for a further 2-3 minutes. They'll begin to be fragrant and smell amazing.

Add in full-fat canned coconut milk and kaffir lime leaves. Kaffir lime leaves have an incredible aroma and give this soup the classic tom kha taste.

Blend the cashews in their boiled water and pour them into the soup. This makes the soup heartier, creamier and much more filling.

Add in vegetable broth. I usually make homemade vegetable broth for cooking, but pre-made or even a vegetable stock cube or pot. mixed with water will be fine.

Now you can season to taste. I added just a tiny bit of salt but you may need more depending on how salty your broth is.

For the last 5 minutes, stir in the shrimp. They will turn a beautiful pink colour. Careful not to cook them for longer or they may become tough.

Serve this Tom Kha Soup on its own, over rice or cauliflower rice if desired. Add a squeeze or two of lime juice as well - the flavour will pop!

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