Tom Kha Goong (Thai Coconut Shrimp Soup)

Name: Tom Kha Goong (Thai Coconut Shrimp Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tbsp Coconut Oil (2 tbsp coconut oil); ½ piece Vidalia Onion (1/2 sweet Vidalia onion finely chopped); 3 cloves Garlic (3 large garlic cloves minced); 6 slices Galangal (6 slices galangal This ingredient can be hard to find. I often swap with a 1" piece of peeled ginger with delicious results. However, it does change the flavor profile a bit from traditional Tom Kha.); 2 tbsp Lemongrass Paste (2 tbsp lemongrass paste); 2 tbsp Thai Red Curry Paste (2 tbsp red curry paste); 2 cup Chicken Broth (2 cups chicken stock or chicken broth); 2 cup Coconut Milk (2 cups canned coconut milk use full-fat not light); 8 oz White Button Mushrooms (8 oz button mushrooms sliced); 1 tbsp Fish Sauce (1 tbsp fish sauce); 4 tbsp Lime Juice (4 tbsp fresh lime juice about 2 large limes juiced); 2 tbsp Brown Sugar (2 tbsp brown sugar); 3 sprig Cilantro (3 stems cilantro); 1 lb Shrimp (1 lb raw shrimp peeled and deveined. You can also use 1 lb of thinly sliced boneless chicken breast. *see notes)

A classic Thai soup featuring shrimp in a fragrant, creamy coconut broth flavored with galangal, lemongrass, and red curry paste, finished with lime and cilantro.

40 minThai

Servings4

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Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Coconut Oil2 tbsp · 2 tbsp coconut oil
Vidalia Onion½ piece · 1/2 sweet Vidalia onion finely chopped
Garlic3 cloves · 3 large garlic cloves minced
Galangal6 slices · 6 slices galangal This ingredient can be hard to find. I often swap with a 1" piece of peeled ginger with delicious results. However, it does change the flavor profile a bit from traditional Tom Kha.
Lemongrass Paste2 tbsp · 2 tbsp lemongrass paste
Thai Red Curry Paste2 tbsp · 2 tbsp red curry paste
Chicken Broth2 cup · 2 cups chicken stock or chicken broth
Coconut Milk2 cup · 2 cups canned coconut milk use full-fat not light
White Button Mushrooms8 oz · 8 oz button mushrooms sliced
Fish Sauce1 tbsp · 1 tbsp fish sauce
Lime Juice4 tbsp · 4 tbsp fresh lime juice about 2 large limes juiced
Brown Sugar2 tbsp · 2 tbsp brown sugar
Cilantro3 sprig · 3 stems cilantro
Shrimp1 lb · 1 lb raw shrimp peeled and deveined. You can also use 1 lb of thinly sliced boneless chicken breast. *see notes

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Steps

1In a dutch oven, heat coconut oil over medium heat.
2Add the onion and garlic and saute for 2-3 minutes, stirring frequently, until the onion is soft.
3Add the lemongrass paste and the red curry paste and stir to mix.
4Add the chicken stock and galangal (or ginger), stir, and bring to a boil.
5Reduce the heat to low and simmer for 20 minutes, uncovered.
6Strain the liquid in a fine mesh sieve to remove the aromatics. I prefer to skip this step and just remove the galangal (or ginger root) and keep the onions and garlic in the stock for more texture.
7Add the strained liquid back to the pot and bring it to a boil. This is where you would add the thinly sliced chicken breast to the pot if swapping for the shrimp. As soon as it reaches a boil, reduce the heat to low.
8Add the coconut milk, mushrooms, cilantro stems, fish sauce, lime juice, and brown sugar.
9Simmer this mixture for 10 more minutes.
10Add in the shrimp and cook for 1 1/2 to 2 minutes until just pink.
11Serve immediately garnished with a lime wedge, cilantro, green onions, and chili oil for drizzling.