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Tom Kha Soup


  • 1 stalk lemongrass finely chopped
  • 1 tbs coconut oil
  • 2 cloves garlic chopped
  • 1 thumb sized piece of ginger chopped
  • 1 long chilli finely sliced (seeds removed if you don’t want it too hot)
  • 2 kaffir lime leaves
  • 1 tbs fish sauce
  • 1/4 cup lime juice
  • 1 tbs coconut sugar or pure maple syrup use sweetener alternative for keto or leave it out
  • 3 cups bone broth I used chicken but veggie is fine
  • 270 ml full fat coconut cream
  • 500 g firm fish fillets chopped in pieces (you can substitute for prawns, chicken)
  • Good pinch salt
  • Noodles- either 200g rice noodles or 1 zucchini and 1 carrot spiralised.
  • Extras-
  • 1 bunch bok choy
  • Shallots
  • Bean sprouts
  • Coriander
  • Extra chilli


  1. In a large saucepan add the coconut oil, chilli, garlic, lemongrass and ginger and sauté over a medium heat until fragrant. 

  2. Add broth, kaffir lime leaves, lime juice and coconut cream and bring to the boil. Reduce to a simmer and simmer, stirring occasionally for 10-15 mins. 

  3. Use a slotted spoon to remove any large pieces of lemongrass, ginger etc and discard. You could also strain it through a sieve if you prefer. Bring back to the boil and add fish pieces, cooking for a few minutes until about 1/2 cooked. 

  4. Add your noodles or veggies noodles (I added both) to the soup and cook over a low heat until just cooked. Add all remaining veggies and stir through. Serve immediately with coriander to garnish.