Thai Coconut Shrimp Soup (Tom Kha Gai)

How to Make

• 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.