🍲 What Makes This Recipe So Good
If you love our Best Ever Tom Kha Gai, and you love shrimp, then you will absolutely love this tom kha goong! This recipe has all of the flavors and textures you fell in love with, but swaps out the chicken for a Thai coconut shrimp soup. It’s super light, super satisfying, and super nutritious. Win, win, win! New to tom kha? Then you’re in for a real treat! A rich base of chicken broth and coconut milk infused with slow-cooked aromatics. Bright, vibrant notes of lemongrass and lime juice. A slight heat from red jalapeño and fresh galangal. Incredible depth and umami from red Thai chili paste, onions, and fish sauce, with just the tiniest bit of sweetness from the coconut sugar. Plus it’s loaded with tender shrimp and earthy mushrooms and nutty garlic. The ingredients you’ll need to make tom kha goong are readily available at most grocery stores, so don’t let the list intimidate you. If your local Western grocery store doesn’t offer a very diverse selection, be sure to check your nearest international market!
.
👩🏼‍🍳 Chef’s Tips
Lemongrass makes a real difference to the final flavor of the soup, so don’t skip it, and be sure to prep it correctly to get all the flavor out of it. To prep the lemongrass, lay it on a cutting board and cut away the base and the top. If there are any leaves, remove those, too. Place the broad side of a knife down on top of the remaining stalk. Pound on the knife with the heel of your hand – that breaks open the fibers in the stalk and makes it easier to slice. You can also use a meat mallet or a rolling pin instead of the side of a knife if you’d prefer. Whatever you use, move it from one end of the stalk to the other, breaking the fibers all the way through. Substituting lemongrass paste for your lemongrass stalk? No problem. In general, you’ll want to use less of the paste since it’s more concentrated. I recommend starting with ½ or ¾ tablespoon of lemongrass paste, then tasting the soup before adding more. If you’re unsure about the red chili paste because of the potential spiciness, I totally get it. I don’t find this to be a very hot soup by any means, but the red Thai curry paste does give it a little kick. You can use a yellow curry paste for a more-moderate heat, or if you really like things hot, opt for a green curry paste instead.
🍴More Delicious Meals We Love
Wonton Egg Drop Soup Egg Roll in a Bowl with Creamy Chili Sauce Instant Pot Chicken Teriyaki Air Fryer Egg Rolls (Homemade or Frozen) Zuppa Toscana Mexican Soup She Crab Soup Duck Fried Rice Seafood Chili Air Fryer Chicken Katsu
