Thai Coconut Soup

14 INGREDIENTS • 5 STEPS • 30MINS

Thai Coconut Soup

Tom kha kai is a hot and spicy soup native to Laos and Thailand, typically prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs, and spices. In the Thai language, it literally translates to something like “chicken-ginger soup:” “kha” refers to a ginger-like root traditionally used as a flavoring,
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Tom kha kai is a hot and spicy soup native to Laos and Thailand, typically prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs, and spices. In the Thai language, it literally translates to something like “chicken-ginger soup:” “kha” refers to a ginger-like root traditionally used as a flavoring,
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Chef Savvy
I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.
http://www.chefsavvy.com

30MINS

Total Time

Ingredients

Servings
4
us / metric
Olive Oil
2 Tbsp
Olive Oil
Large Shrimp
16
Large Shrimp
Carrot
2
Medium Carrots, sliced
Garlic
2 cloves
Garlic, minced
Fresh Ginger
1 tsp
Fresh Ginger, minced
Red Curry Paste
1 Tbsp
Red Curry Paste
Low-Sodium Chicken Broth
2 cans
(14.5 oz each)
Low-Sodium Chicken Broth
Fish Sauce
1 tsp
Fish Sauce
Coconut Milk
3/4 cup
Coconut Milk
Shiitake Mushroom
1 1/2 cups
Shiitake Mushrooms
Scallion
2 Tbsp
Scallions
Sriracha
2 tsp
Sriracha
Lime
1
Lime, juiced
2 Tbsp juice per 4 servings
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped

Nutrition Per Serving

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Calories
284
Fat
18.9 g
Protein
19.2 g
Carbs
12.4 g
Love This Recipe?
author_avatar
Chef Savvy
I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.
http://www.chefsavvy.com

Cooking Instructions

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step 1
Add Olive Oil (1 Tbsp) to a large pot. Saute the Large Shrimp (16) over medium heat until they are fully cooked, about 3 to 4 minutes. Take shrimp out of pot and set aside.
step 2
Add Olive Oil (1 Tbsp) to the same large pot. Add in the Carrots (2) and cook for 3 minutes. Add in the Garlic (2 cloves) and Fresh Ginger (1 tsp) and cook for an additional minute.
step 3
Stir in the Red Curry Paste (1 Tbsp), Low-Sodium Chicken Broth (2 cans), and Fish Sauce (1 tsp). Bring to a boil and simmer for 10 minutes.
step 4
Stir in Coconut Milk (3/4 cup) and Shiitake Mushrooms (1 1/2 cups). Cook for 4 minutes until mushrooms are tender. Add in the shrimp, Scallions (2 Tbsp), juice from Lime (1) and Fresh Cilantro (2 Tbsp). Stir to combine and serve immediately.
step 5
Garnish each plate with additional cilantro, and serve with Sriracha (2 tsp) sauce on the side.
step 5 Garnish each plate with additional cilantro, and serve with Sriracha (2 tsp) sauce on the side.

Tags

Dairy-Free
Asian
Comfort Food
Lunch
Chicken
Fish & Seafood
Dinner
Mushrooms
Shellfish
Side Dish
Vegetables
Soups & Stews
Thai
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