Tom Kha (Coconut Soup) With Shrimp, Easy

"The easy get-everything-at-the-grocery-store version"
 
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photo by erin_vanolden photo by erin_vanolden
photo by erin_vanolden
Ready In:
50mins
Ingredients:
11
Yields:
12 cups
Serves:
10-12

ingredients

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directions

  • Cook as much Jasmine rice as needed.
  • Pour the chicken broth into a large pot over medium heat.
  • Shake the coconut milk thoroughly and add to the pot.
  • Add sliced mushrooms. (You can add chili oil now or anytime following. The longer it is mixing, the stronger the flavor).
  • Cut lemon grass into ~1 inch long pieces. Set aside. Thinly slice ginger. Set aside.
  • Cut a 10in x 10in square of cheesecloth. Place the lemon grass & ginger into the cheesecloth and tie closed. Drop the sachet into the pot.
  • Let simmer for ~15 minutes (usually the time I use to peel the shrimp and cut them in half).
  • Add Chili oil if you haven’t already.
  • Add fish sauce, if desired.
  • Add shrimp. Cook ~3 minutes more (until shrimp are pink).
  • Take off the heat, remove the lemon grass/ginger sachet, and add lime juice.
  • Serve with desired amount of Jasmine rice.

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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!
 
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