Tom Kha (Coconut Soup) With Shrimp
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
12 cups
- Serves:
- 10-12
ingredients
- 4.92 ml vegetable oil
- 4 stalk fresh lemongrass, chopped
- 3 large shallots, chopped
- 8 sprig fresh cilantro, chopped coarse
- 44.37 ml fish sauce
- 907.18 g chicken broth
- 2 (793.78 g) can coconut milk
- 14.79 ml sugar
- 236.59-473.18 ml sliced mushrooms
- 50-60 raw shrimp (thawed)
- 44.37 ml lime juice
- 9.85 ml Thai red curry paste
- jasmine rice, 3/4 cup per person
directions
- Cook as much Jasmine rice as needed.
- Heat oil in large saucepan over medium heat until just shimmering.
- 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).
- 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.
- Pour broth through fine mesh strainer and discard solids in strainer.
- Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.
- Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.
- Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
- Add shrimp.
- Serve with desired amount of Jasmine rice.
- *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).
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Reviews
-
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.
RECIPE SUBMITTED BY
I love to experiment with new recipes, probably due to my science background, I'm always altering conditions. Nothing is more fun than inviting people over to eat the food I have put together!