VEGGIE-PACKED AUTHENTIC TOM KHA GOONG
Learn how to make delicious Tom Kha soup with bone broth, creamy coconut milk, fresh shrimp, unique veggies, and tons of authentic flavor.
Provided by Nat Eliason
Categories Soup
Time 35m
Number Of Ingredients 24
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.
THAI COCONUT SOUP WITH SHRIMP (TOM KHA GOONG)
Thai Coconut Soup with Shrimp ( Tom Kha Soup) -Making Thai soup at home is actually really easy! All the classic flavors that make Thai soup so delicious like coconut milk, lemongrass and ginger in an easy to make (and quick) recipe. You should be able to find all the ingredients at your local grocery store.
Provided by Susan | SimpleHealthyKitchen.com
Time 30m
Number Of Ingredients 13
Steps:
- In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins.
- Add coconut milk, mushrooms and red bell peppers. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). Remove from heat, remove lemongrass stalks and stir in lime juice. Stir in cilantro, reserving a small amount for garnish.
- Can be served as a soup or over jasmine rice for a heartier meal option.
- * you should be able to find fish sauce at well stocked grocery stores (in the Asian section). If it's not available you can sub 1 Tbsp worcestershire sauce + 1 Tbsp low sodium soy sauce.
TOM KHA (COCONUT SOUP) WITH SHRIMP
The get-everything-at-the-grocery-store version. This version tastes more authentic, but takes more work and time than my other "get-everything-at-the-grocery-store version"
Provided by Erin K. Brown
Categories One Dish Meal
Time 1h10m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 350.9, Fat 14.9, SaturatedFat 13.1, Cholesterol 37.8, Sodium 924.2, Carbohydrate 47.9, Fiber 0.3, Sugar 44.6, Protein 7.7
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
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