Name: Shrimp Coconut Soup (Tom Kah Goong)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: Fresh coriander leaves (cilantro) for garnish; 2 tablespoons fish sauce (nam pla); 2–3 fresh hot red or green chilies, preferably Thai, smashed; 4 kaffir lime leaves, torn in half (optional); 3 tablespoons freshly squeezed lime juice; 1 tablespoon palm or brown sugar; Six ¼ in (6 mm) thick slices galangal or fresh ginger; 2 cups (500 ml) Basic Chicken Stock or store-bought; 1 cup (250 ml) coconut milk; 1½ teaspoons Roasted Red Chili Paste or store-bought, (nam prik pao, optional); 8 shelled and deveined medium-sized raw shrimp; 1 cup (70 g) sliced white button mushrooms; 2 stalks lemongrass, cut into 2 in (5 cm) long pieces and bruised

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
25 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I love to make this Thai comfort food on a chilly day when I want something light yet bursting with layered flavors. If you’re able to find galangal, you’ll notice a distinct earthy and mellow note compared to sharp and peppery ginger. I like to make the soup in advance and then throw in the shrimp just as my family arrives home as the shrimp cooks in just 4-5 minutes.