Tom Kha Goong (Tom Kha with Shrimp)
Tom Kha Goong (Tom Kha with Shrimp)
Ingredients
For the Soup Base
- 4 cups coconut milk, full-fat
- 2 cups chicken broth
- 2 inches galangal, sliced into 1/4-inch rounds
- 2 stalks lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn in half
- 3 tablespoons fish sauce
- 1/4 cup lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1 tablespoon red curry paste
For the Main Ingredients
- 1 pound shrimp, peeled, deveined, tails on
- 8 ounces cremini mushrooms, sliced
For Garnish
- 1 fresh red chili, thinly sliced
- 1/4 cup cilantro, fresh, chopped
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 2 min
- 4
Increase the heat to medium-low and add the sliced cremini mushrooms. Cook for 3-4 minutes, or until the mushrooms are slightly softened.
⏱️ 4 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
- 7
Ladle the Tom Kha Goong into individual serving bowls. Garnish generously with fresh red chili slices and chopped cilantro before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tom Kha Goong (Tom Kha with Shrimp)
For the Soup Base
- 4 cups coconut milk, full-fat
- 2 cups chicken broth
- 2 inches galangal, sliced into 1/4-inch rounds
- 2 stalks lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn in half
- 3 tablespoons fish sauce
- 1/4 cup lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1 tablespoon red curry paste
For the Main Ingredients
- 1 pound shrimp, peeled, deveined, tails on
- 8 ounces cremini mushrooms, sliced
For Garnish
- 1 fresh red chili, thinly sliced
- 1/4 cup cilantro, fresh, chopped
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 2 min - 4
Increase the heat to medium-low and add the sliced cremini mushrooms. Cook for 3-4 minutes, or until the mushrooms are slightly softened.
⏱️ 4 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min - 7
Ladle the Tom Kha Goong into individual serving bowls. Garnish generously with fresh red chili slices and chopped cilantro before serving immediately.
⏱️ 2 min