Tom Kha (Coconut Soup) With Shrimp

Recipe by Erin K. Brown
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 10-12
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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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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