Tom Kha Gai is a rich and creamy Thai soup made with coconut milk, lemongrass, galangal, and kaffir lime leaves. This variation adds shrimp for a seafood twist, creating a harmonious balance of tangy, savory, and slightly spicy flavors. It’s a comforting and aromatic dish perfect for any occasion.
Recipe
Ingredients
- 500ml coconut milk
- 500ml chicken or vegetable stock
- 300g shrimp, peeled and deveined
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 4 slices galangal
- 4-5 kaffir lime leaves, torn
- 200g mushrooms, sliced
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 2 tablespoons lime juice
- 1-2 teaspoons sugar
- 1-2 bird’s eye chilies, sliced (optional for spice)
- Fresh cilantro and red chili slices (for garnish)
Preparation
- Prepare the broth: In a medium pot, bring coconut milk and stock to a gentle simmer over medium heat.
- Add aromatics: Stir in lemongrass, galangal, and kaffir lime leaves. Simmer for 5-7 minutes to infuse the flavors.
- Cook mushrooms: Add mushrooms to the pot and simmer for 3 minutes.
- Add shrimp: Add shrimp and cook until they turn pink and are fully cooked, about 3 minutes.
- Season: Stir in fish sauce, lime juice, and sugar. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro and red chili slices, and serve hot.
Preparation Time
- Total Time: 25 minutes
- Prep time: 10 minutes
- Cooking time: 15 minutes
Serves
- 2-3 people
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 20g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 700mg
Notes
- Vegetarian option: Replace shrimp with tofu or mushrooms and use vegetable stock.
- Adjust spice level: Add more or fewer chilies based on your heat preference.
- Storage: Refrigerate leftovers for up to 2 days and reheat gently before serving.
- Pair with: Serve alongside steamed jasmine rice for a complete meal.
Enjoy this creamy, aromatic Coconut Shrimp Soup for a comforting taste of Thailand!