Tom Kha Coconut Soup With Shrimp Recipes

TOM KHA (COCONUT SOUP) WITH SHRIMP

Steps:

• 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).

VEGGIE-PACKED AUTHENTIC TOM KHA GOONG

Steps:

• Warm the pot to medium heat and add sesame oil.
• Add shallots and bell peppers and saute until aromatic.
• Add shrimp and stir until mostly cooked.
• Remove everything from the pot and set aside.
• Add chicken broth, water, lemongrass, galangal, kaffir lime leaves, and cilantro to the pot.
• Simmer on medium-high heat for 10 minutes, then strain out the herbs using a fine mesh sieve and discard.
• While the broth is cooking, cube the eggplant, shred the carrots, and chop the mushrooms to the size of your preference.
• Lower the heat to simmering and add coconut sugar. Stir to let it dissolve.
• Add all veggies except the tomatoes, Thai chilis, and scallions.
• Stir in soy sauce, and cover the pot for 10 more minutes.
• Turn heat off and add shrimp mixture, fish sauce, coconut milk, and the lime juice.
• Serve immediately with garnishes of cilantro, lime, additional thai chilis, and sriracha.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

TOM KHA (COCONUT SOUP) WITH SHRIMP, EASY

Steps:

• 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.