Thai Soup Shrimp Coconut Milk – Tom Kha takes less than 30 minutes to make yet is light, creamy and full of flavors. A must make.
Right now I’m feeling pretty cranky. The kind of thing where if I was still a baby I would just cry nonstop and throw my toys on the floor. Possibly with a few bouts of stamping my feet on the ground as well.
Since I’m a so called adult, I’m simply throwing an internal temper tantrum.
I’m not sure exactly what it is, but my best guess is that it’s the weather. I have been in 100 degree tropical South East Asia temperatures for the last 5 months and instead of building up my tolerance for the heat I’m just reaching my limit.
It’s just too hot.
All the time.
Anyone who knows me knows patience is not one of my strong suits, and it really is starting to run out. The heat is wearing on me.
I’m ready to walk outside and feel a cool breeze, perhaps even a chill.
Luckily we’ve got less than two weeks left in Asia, and then we head to Europe, but I can honestly say I’m ready for temps in the 60s.
I’m ready to go inside to warm up, instead of rushing to the room to plant my body in front of the fan, while simultaneously frantically lowering the A/C temp and turning on the ‘powerful’ mode.
I’d love to have a bowl of soup to warm me up. While I love soup and continue to eat it despite the South East Asian heat actively trying to destroy my desire for it, it’s just not the same when it’s not cold.
And so while I was eating this Tom Kha – Thai soup shrimp coconut milk in 100 degree weather I was really imagine a cool breeze and warm sweaters in my mind.
And trust me, you know a soup’s good when you’re ready to eat it even on the hottest of days.
A handful of fresh flavorful ingredients is all you need for a winning bowl of soup.
Seems simple enough, but when all those herbs and veggies come together in the pot something magical happens. The soup is ever so slightly creamy without being over the hot, but full of depth from the Thai ingredients.
Did I mention it takes less than 30 minutes start to finish?
So, regardless of the temperature wherever you are this soup will not disappoint.
Thai Coconut Soup with Shrimp - Tom Kha takes less than 30 minutes to make yet is light, creamy and full of flavors. A must make.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 4-5 slices of galangal (substitute ginger)
- 1-2 lemongrass stalks, lightly smashed and cut on a diagonal into 2 in segments
- 1 red chili, smashed and cut (optional)
- 3-4 kaffir lime leaves, torn off the stew and halved
- 4-5 small tomatoes (not cherry tomatoes-too sweet) or 1 large tomato cut into segments
- 2 tablespoons coriander leaves
- 1/2 cup mushrooms, halved (button mushrooms, or straw mushrooms)
- 6 shrimp, peeled and deveined (omit or use tofu for vegan version)
- 2 tablespoons fish sauce (use gluten free tamari for vegan version)
- 1 teaspoon sugar
- 2 tablespoons lime juice
- 1 1/2 cup broth (or water)
- 2-4 tablespoons coconut cream (add more if using coconut milk)
- 1 teaspoon roasted thai chili paste (optional)
- In a pot bring water to a boil and add sliced galangal, lemongrass, kaffir lime leaves and chilies. Mix. Cook 1-2 minutes.
- , Add tomatoes, cilantro, mushrooms and shrimp.
- Add coconut cream, fish sauce, and sugar.
- Cook until shrimp is cooked through.
- Remove from heat and add lime juice and roasted thai chili paste.
Recipe from Grandma’s Thai Recipes Cooking School