Tom Ka Soup

This gorgeous Thai soup is packed full of energizing flavors such as ginger and lemongrass, and the wonderful renewal properties of mushrooms and sprouts!


Makes 2 servings - Prep time: 10 minutes - Cook time: 5 minutes



4 cups coconut cream

2 lemongrass stalks, tender yellow parts only, roughly chopped

1 inch piece of fresh ginger or galangal root

2 medjool dates, pitted

1 clove of garlic, crushed

1 tablespoon Thai curry paste

1/2 teaspoon ground turmeric

2 tablespoons tamari

2 tablespoons extra virgin olive oil

Juice of 1 lime

1/4 cup chopped fresh cilantro, plus extra whole leaves to garnish

Pink salt to taste

2 cups sprouted beans or seeds of choice

1 lime, cut into four wedges


Mushroom Pearls:

2 cups shiitake mushrooms, sliced

1/4 cup tamari

1 tablespoon toasted sesame oil



- Start by marinating the mushrooms: whisk together the tamari and toasted sesame oil in a large bowl. Add the mushrooms and toss gently to cover them with the marinade. Set aside.

- To make the soup, combine the coconut cream, lemongrass, galangal or ginger root, dates, garlic, curry paste, and turmeric in a blender and blend on high speed until smooth.

- Strain through a mesh sieve set over a bowl, then return the strained mixture to the blender. Add the tamari, olive oil, lime juice, and cilantro and pulse just to combine. Season with salt to taste.

- To serve, divide the sprouts between bowls and pour the soup over. Decorate with the marinated mushrooms and cilantro leaves. Serve accompanied with the lime wedges, and enjoy!