Tom Kha Soup (Thai Coconut Soup) is absolutely perfect for anything and everything. Rich and creamy, yet tangy and salty, it LITERALLY soothes the soul – not to mention the body and mind.
It’s also surprisingly LIGHT.
I go for Thai Lemongrass Soup (coconut broth or not) whenever I’m feeling blue, feeling “something” coming on, some sort of a tickle in my throat, or just, plain shivery and chilly.
It heals all elements.
This easy version, with the addition of hearty rice, involves the usual suspects: ginger (galangal, if you can find it), tamarind paste, lemongrass, onion, fish sauce, lime juice, coconut milk, and even spinach!

Tom Kha Spinach Rice Bowl

Eat your heart out, baby!

Tom Kha Spinach Rice Bowl Soup

2 Tbs. extra virgin olive oil
1/2 small yellow onion chopped
2 small Serrano pepper, seeded and chopped
1/2 cup frozen spinach, thawed
1 cup white rice
1 cup sliced mushrooms
2 Tbs. seasoned tamarind paste
1 Tbs. crushed lemongrass
1 tsp. grated ginger (or galangal)
1 tsp. grated fresh garlic
1 tsp. sugar or coconut sugar
1/4 teaspoon cayenne pepper
2 cups vegetable stock
20 oz. full-fat coconut milk
juice of 1 fresh lime
2 Tbs. fish sauce

1/4 cup fresh chopped cilantro

In a large pot, heat the oil over medium heat.
Add the onion and pepper, and sauté until golden brown.
Add the spinach, rice, onions, tamarind paste, lemongrass, ginger, garlic, sugar, and cayenne pepper.
Stir and coat all surfaces.
Cook until all veggies are soft, over low heat.
Add the broth and coconut milk. Bring to a boil and then reduce to a simmer. Cook, uncovered, for about 20 minutes, until all things are soft (including rice). Add additional broth, if the soup is getting too thick.

Turn off heat.
Stir in the fresh lime and fish sauce.

Stir well. Cover for 15-20 minutes and let sit.

Serve, garnished with fresh cilantro.

Warm your body, soul, and spirit.

Enjoy with a beautiful, crisp, white wine. Perhaps a Sauvignon Blanc or super dry Gewürztraminer.