Tom Kha (Coconut Soup) With Shrimp, Easy |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The easy get-everything-at-the-grocery-store version Ingredients:
4 stalks fresh lemongrass |
1 piece fresh ginger (2-3 inches) |
32 ounces chicken broth |
2 (14 ounce) cans coconut milk |
1 -2 cup sliced mushrooms |
50 -60 raw shrimp (thawed) |
1 -5 teaspoon chili oil (to taste) |
1 lime, juice of |
tablespoon fish sauce (optional) |
3/4 cup jasmine rice, per person |
1 cheesecloth (10in x 10in piece) |
Directions:
1. Cook as much Jasmine rice as needed.
2. Pour the chicken broth into a large pot over medium heat.
3. Shake the coconut milk thoroughly and add to the pot.
4. Add sliced mushrooms. (You can add chili oil now or anytime following. The longer it is mixing, the stronger the flavor).
5. Cut lemon grass into ~1 inch long pieces. Set aside. Thinly slice ginger. Set aside.
6. Cut a 10in x 10in square of cheesecloth. Place the lemon grass & ginger into the cheesecloth and tie closed. Drop the sachet into the pot.
7. Let simmer for ~15 minutes (usually the time I use to peel the shrimp and cut them in half).
8. Add Chili oil if you haven’t already.
9. Add fish sauce, if desired.
10. Add shrimp. Cook ~3 minutes more (until shrimp are pink).
11. Take off the heat, remove the lemon grass/ginger sachet, and add lime juice.
12. Serve with desired amount of Jasmine rice.
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