Coconut Milk and Shrimp Soup (Tom Kha Goong)
Lemongrass, kaffir lime leaves, lime zest, shrimp shells and ginger: these tangy, pronounced flavours come together perfectly in this Thai-inspired soup. The perfumed broth is strained before the addition of a handful of aromatic ingredients, including a welcome dose of acidity from fresh tomatoes. Sweetened with coconut milk, this hot and sour soup is brightened […]
Ingredients
- 3/4 lb (340 g) large shrimp (20-30), unpeeled
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (30 g) lemongrass, thinly sliced
- 1/4 cup (30 g) fresh galangal or ginger, thinly sliced (see note)
- 2 kaffir lime leaves or 2 long strips lime zest, removed with a vegetable peeler (see note)
- 5 cups (1.25 litres) water
- 1 can (160 ml) coconut milk
- 1 tomato, chopped
- 2 tbsp (30 ml) fish sauce
- 1 tsp sugar
- 1 pineapple wedge, peeled, halved lengthwise and thinly sliced
- 2 green onions, thinly sliced
- 1 small bird’s eye chili pepper, thinly sliced
- 1 lime, juice only
- Thai basil or cilantro leaves, to taste
- Lime wedges, to taste
Instructions
- On a work surface, peel the shrimp. Set the peels aside for the broth. Cut the shrimp in half horizontally and place in a bowl. Refrigerate until step 3.
- In a pot over medium-high heat, brown the shrimp shells in the oil. Season with salt and pepper. Add the lemongrass, galangal (or ginger) and kaffir lime leaves (or lime zest). Mix well. Pour in the water. Season generously with salt. Bring to a boil. Simmer for 10 minutes. Strain the broth through a sieve placed over another pot.
- Add the coconut milk, tomato, fish sauce and sugar to the strained broth. Bring to a boil. Add the shrimp and simmer for 2 minutes or until they are cooked through. Remove from the heat and let sit for 5 minutes.
- Add the pineapple, green onions, chili pepper and lime juice to the soup. Mix well. Adjust the seasoning.
- Divide the soup among six bowls. Garnish with the fresh herbs and lime wedges.
Lemongrass, kaffir lime leaves, lime zest, shrimp shells and ginger: these tangy, pronounced flavours come together perfectly in this Thai-inspired soup. The perfumed broth is strained before the addition of a handful of aromatic ingredients, including a welcome dose of acidity from fresh tomatoes. Sweetened with coconut milk, this hot and sour soup is brightened up further with pieces of pineapple and a generous drizzle of lime juice. A touch of acidity that helps to neutralize the spicy flavours.