Tom Kha (Coconut Soup) With Shrimp

Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

The get-everything-at-the-grocery-store version. This version tastes more authentic, but takes more work and time than my other "get-everything-at-the-grocery-store version"

Ingredients Nutrition


  1. Cook as much Jasmine rice as needed.
  2. Heat oil in large saucepan over medium heat until just shimmering.
  3. Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).
  4. Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.
  5. Pour broth through fine mesh strainer and discard solids in strainer.
  6. Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.
  7. Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.
  8. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
  9. Add shrimp.
  10. Serve with desired amount of Jasmine rice.
  11. *This works very well and can be kept in the pantry until opened (


Most Helpful

Delicious soup but nowhere in the recipe does it say what to do with the lime juice or the remainder of the fish sauce.
I didn't strain out the solids, I felt they added in more to the soup - I also topped with fresh cilantro.
A very easy and good recipe!

Outdoorsy January 22, 2012

Very tasty and close to authentic as possible for a home cook. (Just missing a bit of chili oil for more heat). Like the last commentator, I didn't strain out the solids (my family knows not to eat the lemon grass :). I added all the lime juice at once and I CUT THE FISH SAUCE TO TWO TEASPOONS...Three Tablespoons is extreme. As far as additions, I added a can of straw mushrooms, 1/2 cup chopped Thai basil, 3 tbsp light soy sauce and sweet chili sauce in place of the sugar. By all accounts a great recipe to start with and make your own.

Chef Jeana April 23, 2013

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