Ingredients for Tom Kha Coconut Soup With Shrimp
- Vegetable Oil
- Fresh Lemongrass
- 4 shallots, thinly sliced
- Fresh Cilantro
- 1 tablespoon fish sauce
- 4 cups chicken broth
- 2 (13.5 ounce) cans coconut milk
- 1 tablespoon brown sugar
- Sliced Mushrooms
- Raw Shrimp
- Lime Juice
- Thai Red Curry Paste
- 1 cup jasmine rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tom Kha Coconut Soup With Shrimp? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tom Kha Coconut Soup With Shrimp
- Cook 1 cup of jasmine rice according to package directions.
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat until shimmering.
- Add 2 finely chopped stalks of lemongrass, 4 thinly sliced shallots, and 1/2 cup chopped cilantro. Stir in 1 tablespoon of fish sauce.
- Cook, stirring frequently, until softened, about 2-5 minutes.
- Stir in 4 cups of chicken broth and 1 can (13.5 ounces) of coconut milk.
- Bring to a simmer over high heat.
- Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to blend.
- Pour the soup through a fine-mesh strainer into a separate bowl, discarding the solids.
- Rinse the saucepan and return the strained broth to the pan.
- Return the pan to medium-high heat.
- Stir in the remaining can of coconut milk (13.5 ounces), 2 tablespoons of Thai red curry paste, and 1 tablespoon of brown sugar. Bring to a simmer.
- Reduce heat to medium, add 8 ounces of sliced mushrooms, and cook until tender, about 2-3 minutes.
- Add 1 pound of peeled and deveined shrimp and cook until pink and opaque, about 2-3 minutes.
- Serve hot over the cooked jasmine rice.
- Leftovers can be stored in the refrigerator until reheated (best enjoyed fresh).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
178g
Fat
65g
Carbs
15g
