Tom Kha Thai Coconut Milk Soup Recipe
Tom Kha is a traditional Thai coconut milk soup that is both creamy and tangy. This recipe includes shrimp, mushrooms, and a blend of aromatic herbs and spices.
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Equipment
- Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 4 cups chicken or vegetable broth
- 13.5 oz coconut milk 1 can
- 1 stalk lemongrass smashed
- 1 inch galangal or ginger sliced
- 8 oz mushrooms sliced
- 2-3 small red chilies sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 0.5 lb shrimp peeled and deveined
- Fresh cilantro leaves for garnish
Instructions:
- In a pot, bring the broth to a simmer. Add lemongrass and galangal or ginger. Let it simmer for 5 minutes.
- Add mushrooms and chilies. Simmer for another 5 minutes.
- Stir in coconut milk, fish sauce, and sugar. Let it simmer for 5 minutes.
- Add shrimp and cook until they turn pink, about 3-4 minutes.
- Stir in lime juice and remove from heat.
- Serve hot, garnished with fresh cilantro leaves.
Notes:
This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Nutrition value:
Calories: 320kcalCarbohydrates: 12gProtein: 20gFat: 22gSaturated Fat: 18gCholesterol: 120mgSodium: 1100mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 3mg
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