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In a large pot or Dutch oven, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the coconut milk from scorching.

Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves to the simmering liquid. Reduce heat to low and let it infuse for 10 minutes, allowing the aromatics to release their flavors.

Stir in the fish sauce, lime juice, granulated sugar, and red curry paste. Mix well until the curry paste is fully dissolved and incorporated into the soup base.

Increase the heat to medium-low and add the sliced cremini mushrooms. Cook for 3-4 minutes, or until the mushrooms are slightly softened.

Add the peeled and deveined shrimp to the soup. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.

Taste the soup and adjust seasonings as needed. You may want to add more fish sauce for saltiness, lime juice for tang, or a pinch more sugar for balance.

Ladle the Tom Kha Goong into individual serving bowls. Garnish generously with fresh red chili slices and chopped cilantro before serving immediately.


In a large pot or Dutch oven, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the coconut milk from scorching.

Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves to the simmering liquid. Reduce heat to low and let it infuse for 10 minutes, allowing the aromatics to release their flavors.

Stir in the fish sauce, lime juice, granulated sugar, and red curry paste. Mix well until the curry paste is fully dissolved and incorporated into the soup base.

Increase the heat to medium-low and add the sliced cremini mushrooms. Cook for 3-4 minutes, or until the mushrooms are slightly softened.

Add the peeled and deveined shrimp to the soup. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.

Taste the soup and adjust seasonings as needed. You may want to add more fish sauce for saltiness, lime juice for tang, or a pinch more sugar for balance.

Ladle the Tom Kha Goong into individual serving bowls. Garnish generously with fresh red chili slices and chopped cilantro before serving immediately.
