The Best Thai Coconut Soup recipe
Tom Kha Gai, or The Best Thai Coconut Soup, is a renowned soup from Thailand that entices the palate with its remarkable flavors and enticing aroma. Combining the lusciousness of
coconut milk, fragrant herbs, aromatic spices, succulent chicken, and a subtle tang from lime juice, this soup harmonizes the sweet, spicy, and sour elements flawlessly. Elevating its
appeal, the dish is beautifully adorned with fresh cilantro, sliced chili peppers, and lime wedges. Immerse yourself in the vibrant streets of Thailand by savoring The Best Thai Coconut Soup, a delightful and gratifying dish that transcends boundaries.
Ingredients:
1 tablespoon vegetable oil
2 tablespoons freshly grated ginger
2 teaspoons red curry paste
1 stalk lemongrass, finely minced
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 cans (13.5 ounces each) of coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh lime juice
Salt to taste
¼ cup chopped fresh cilantro
Directions:
Heat the vegetable oil in a large pot over medium heat. Add the grated ginger, red curry paste, and minced lemongrass. Sauté for 1 minute until the fragrance fills the air.
Gradually pour in the chicken broth while stirring to combine. Incorporate the fish sauce and brown sugar. Reduce the heat to low and allow the soup to simmer for 15 minutes.
Pour in the coconut milk and add the sliced mushrooms. Cook and stir for approximately 5 minutes until the mushrooms become tender.
Introduce the peeled and deveined shrimp to the pot. Cook for around 5 minutes until the shrimp turn opaque and are no longer translucent.
Stir in the fresh lime juice and season the soup with salt according to your taste. Enhance the presentation with a garnish of chopped cilantro.