Coconut milk, a liquid that comes from the grated meat of coconuts, is rich in nutrients. It’s a terrific source of iron, calcium, fiber, and other vitamins and minerals. It’s also incredibly delicious; our staffers usually jump at the opportunity to sample products that contain this creamy and sweet ingredient.
Amy’s Tom Kha Phak Thai Coconut Soup offers a great example of why we love coconut milk as much as we do.
At a glance, this soup might look like it contains broth and nothing else. However, if you give it a good stir, you’ll see that there are plenty of tasty ingredients buried at the bottom of the bowl.
That said, both the broth and the ingredients make this soup shine. The coconut milk flavor is very strong, and that’s not a bad thing. The broth is rich, creamy, and slightly sweet, which makes it a perfect compliment to the vegetables in this dish.
The organic sweet potatoes soak up the coconut broth, making them a soft, flavor-packed treat. The green beans are cooked perfectly; they’re slightly firm and have a very fresh taste. That said, our favorite ingredient is probably the shiitake mushrooms. The large chunks of fresh mushrooms really make this soup feel like an indulgence.
This soup isn’t just filled with vegetables and fungi. It also has small pieces of tofu. The tofu reminded us a little of the chunks of chicken you find in canned chicken noodle soup. Even though some eaters may see Tom Kha Phak as exotic, it feels like a comfort food.
While we’ve enjoyed Amy’s soups in the past, this soup stands far above its soupy brethren. In fact, we’d say that this vegan, gluten-free soup is one of the best canned soups we’ve ever had. From the rich, creamy broth to the high-quality ingredients, it’s hard to top this can of coconut goodness. If you only try one Amy’s soup in your lifetime, it should be this one.
For more information about this soup’s ingredients and nutritional content, check out our scans below.
