Thai Coconut Soup AKA Tom Kha Gai

Try serving this over barley to add body to the texture. The grains will soak up some of the broth and soften. Barley is also very good for you.

Ingredients

1 tbsp vegetable oil

2 tbsp fresh ginger, finely grated

1 stalk lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces

2 tsp red curry paste

4 cups low-sodium chicken broth

3 tbsp fish sauce

1 tbsp packed light brown sugar

3 (13.5 oz) cans full-fat coconut milk

1/2 lb fresh shiitake mushrooms, sliced

1 lb medium shrimp, peeled and deveined

2 tbsp fresh lime juice

Kosher salt, to taste

1/4 cup fresh cilantro, roughly chopped

Preparation

1. Heat the oil in a large pot over medium heat. Add the ginger, lemongrass, and curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Pour in the chicken broth, scraping up any bits from the bottom of the pot. Stir in the fish sauce and brown sugar. Bring to a simmer and cook for 15 minutes.

3. Stir in the coconut milk and mushrooms. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.

4. Add the shrimp and cook until pink and just curled, about 2–3 minutes. Remove and discard the lemongrass. Stir in the lime juice and season with salt. Ladle into bowls and scatter with fresh cilantro. Serve immediately.

Notes

Inspired by AllRecipes.