Thai Coconut Shrimp Soup (Tom Kha Gai)

20
Ingredients

10m
Prep Time

25-35m
Cook Time

35m
Ready In

Recipe: #23150

March 17, 2016

Categories: Shrimp, Asian, Thai, No Eggs, more

recipe by:
Kchurchill5

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Kchurchill5

"This is such a 'light' but also, a 'really' delicious soup, that is full of flavor. Now, you can always use chicken; but, I really prefer the shrimp in this recipe. Also, their are a few ingredients, that are not always available at some 'main stream' grocery stores - however, it happens, my local store does carry everything. So, first ... always check; then, ask. But, you may need to visit an Asian Market to find everything you need. I have also found that Whole Foods (and similar type stores), usually carry these ingredients too - so check around first. I love to serve a scoop of rice or rice noodles with this; but, that is optional. Add a salad; and, you have a delicious light and easy lunch or dinner. And feel free to adjust the ingredients according to your taste. Personally, I always add more shrimp and more peppers; again, it is always about what you like."

Original is 5 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Broth ... Add the chicken (vegetable) broth, coconut milk, fish sauce, curry paste, lemon grass, garlic, ginger, and kaffir leaves to a soup pot; and, bring to just under a light boil - don't let it boil. Then, reduce to medium low-low heat; and, simmer 15 minutes uncovered.

Step 2

Note: PEPPERS, If you can't take the heat - use a red bell pepper, thin sliced; or, even a jalapeno which has less heat than a Thai chili. Sometimes I will add 1 Thai chili; and, a little red bell pepper, thin sliced. This just adds a nice bit of texture; but, is not necessary. This is more for people who don't like too much heat. It is all up to you.

Step 3

Notes: LEMONGRASS, definitely important in this dish. To bruise the lemon grass, simply pound the lemongrass stalk with the bottom of a pan, rolling pin, or the side of a knife - you basically want to lightly SMASH, or bruise it - just a couple of 'whacks.' This allows the flavor to release; then, cut the stalk into 1" pieces. GINGER, use the back of a spoon to peel the ginger, works great - and easy; then, slice into discs.

Step 4

Shrimp and Vegetables ... Strain the broth; or, you can use a spider to remove the lemon grass, ginger, garlic and kaffir leaves. I personally use the spider, it is easier (a spider is just a small mesh strainer which looks like a GIANT spoon). Then, increase the heat to medium (again, just under a boil - do not let it boil); then, add the mushrooms and peppers, and cook 5 minutes. Next, add the shrimp; cook approximately 4-5 minutes, just until the shrimp begin to turn pink and curl. Note - depending on the size of the shrimp, the cooking time can vary by a few minutes.

Step 5

To finish the soup; add the lime juice and julienned peas. Stir everything together; cover, and remove from the heat - let it rest a minute or two. Note: I like a lot of lime; so, I use 3 tablespoons; but, use what you like.

Step 6

Garnish, Serve, and ENJOY! ... Serve up your soup; and, garnish with scallions, cilantro; and, a fresh lime wedge. Now, rice or rice noodles are optional. If I am serving this for dinner - I usually will add either a small scoop of rice, or rice noodles. That is completely optional. Serve with a salad or fresh fruit. Makes for a delicious lunch or light dinner. Some steamed dumplings on the side would make a delicious appetizer to go with this dish.

Step 7

FYI: If you don't cook with many Asian ingredients, you may be surprised how good they are. I use fish sauce, coconut milk, lemon grass; and, red curry paste often. Now, kaffir lime leaves, NO, not so much; however ... you will be surprised at what an amazing flavor they offer. It is definitely worth getting these ingredients; and, giving them a try.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Be sure to check your local grocery store first for the ingredients you may need before you visit an Asian Market.
To bruise the lemongrass, use the back of a spoon or the side of a knife to lightly smash it.

Ingredient substitutions

Shrimp: To make this dish vegetarian, substitute the shrimp for extra-firm tofu. The benefit of this substitution is that it will provide a similar texture and protein to the dish, without adding any animal products.
Kaffir Lime Leaves: To make this dish more accessible, substitute the kaffir lime leaves with the zest of one lime. The benefit of this substitution is that it will still provide a citrusy flavor, without having to find a specialty ingredient.

Variations

Vegetarian Coconut Soup Replace the shrimp with 1 can of chickpeas and 1 cup of diced carrots. Reduce the amount of chicken broth to 3 cups. Add 1 teaspoon of ground turmeric and 1 teaspoon of ground cumin to the broth. Simmer for 15 minutes and proceed with the rest of the recipe.

Serve with

Thai Spicy Cucumber Salad. This refreshing and crunchy salad pairs perfectly with the Thai Coconut Shrimp Soup. It adds a nice contrast to the creamy and spicy soup, and the cucumber helps to cool down the heat of the chilies. The salad is also easy to make and requires minimal ingredients.

Thai Basil Fried Rice: This fragrant and flavorful fried rice is a classic Thai dish that goes well with the Thai Coconut Shrimp Soup. The combination of the fresh basil, garlic, and chili peppers adds a nice balance to the creamy and spicy soup. The fried rice also serves as a great side dish for the cucumber salad, providing a savory and filling accompaniment.

FAQ

Q: Can I use chicken instead of shrimp?

A: Yes, you can use chicken instead of shrimp in this recipe. However, I prefer using shrimp as it adds more flavor to the soup. You can also adjust the ingredients according to your taste.

Q: Can I use other vegetables instead of carrots and celery?

A: Yes, you can use other vegetables such as bell peppers, onions, or zucchini in this recipe. You can also add more vegetables if desired. Be sure to adjust the amount of spices and seasonings to complement the additional vegetables.