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Cleansing Vegan Tom Ka Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4


  • 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


  • 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