Every single meal is an opportunity to nourish your body and do something good for yourself,” says Annie Lawless, cofounder of the organic cold-pressed juice company Suja Juice, who’s now running her own nontoxic beauty brand, Lawless Beauty. When it comes to mealtime, she goes for unprocessed foods that give her body the nutrition it needs, like this tom kha soup filled with healthy veggies, spices, and herbs—the ultimate comfort food at the end of a long day.
Well + Good
by Alexia Brue + Melisse Gelula
1. Melt the coconut oil in a large stockpot over medium heat. Add the garlic, ginger, scallions, jalapeño, and shiitake mushrooms and season with salt. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened.
2. Add the broth, coconut milk, lime juice, and the fish sauce and sriracha (if using), and season with salt and pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and simmer for 7 minutes, or until the flavors have melded.
3. Add the shrimp and cook for 3 to 4 minutes, until pink, opaque, and cooked through.
4. Remove the pot from the heat, taste, and season with salt and pepper as needed. Divide the soup among four bowls, garnish with the basil and lime wedges, and serve.
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Reprinted from Well + Good. Copyright © 2019 by Well+Good. Photographs copyright © 2019 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.