Thai Coconut Shrimp Soup: Savory & Satisfying Delight!
Learn how to make the tasty and aromatic Thai Coconut Shrimp Soup. This simple recipe makes a hearty soup with juicy prawns, flavorful herbs and creamy coconut milk. Ideal for a quick supper that is tasty and takes you to the streets of Thailand.
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About Thai Coconut Shrimp Soup:
Enjoy the mouthwatering flavors of Thai Coconut Shrimp Soup, also known as Tom Kha Gong, a well acclaimed and adored meal from Thailand. In this culinary masterpiece, the rich creaminess of coconut milk is expertly paired with the zesty tang & aromatic fragrance of Thai spices and herbs. Get ready for a taste experience that will take your senses to the busy streets of Thailand, where the colorful flavors and rich culinary traditions enchant both residents and visitors.
As you enjoy your first bite of this wonderful soup, get ready to be amazed. A symphony of flavors dances on your mouth as the juicy prawns and the smooth consistency of the coconut milk combine. With each mouthful, the exquisite blend of savory and mildly spicy elements enriches the entire flavor profile and makes you want more.
Origin:
In the rich tapestry of Thai cuisine, Thai Coconut Shrimp Soup, a delicious delicacy from the enchanted country of Thailand, has a special place. This wonderful soup, with its roots firmly planted in the culinary customs of this Southeast Asian paradise, has become a dish that stands for Thai cuisine. This alluring dish has captured the hearts & palates of food fans everywhere, from modest street food stands to busy restaurants throughout the world.
Explore the history of Thai Coconut Shrimp Soup to become fully immersed in the country’s rich culinary heritage. for the wealth of fresh resources that the land provides for them.
Prep Time: 15 min  Cook Time: 25 min Servings: 4
Thai Coconut Shrimp Soup Ingredients:
Peeled & Deveined Shrimp (1lb.): Shrimp are the star of the show, and they give a delicious seafood aspect to the soup. To make them easier to consume, make sure they are peeled & deveined.
Coconut Milk (2 cans): Coconut milk provides the soup’s opulent, creamy basis. Choose canned coconut milk of the highest caliber possible to give the food depth and a genuine flavor.
Vegetable or chicken Broth (2 cups): The savory base of the soup is made of chicken or vegetable broth, which heightens the depth of flavor. Depending on your preference, choose homemade or store-bought broth.
Lemongrass (2 stalks): Lemongrass gives the soup a light citrus flavor that is delightful. The flavorful oils and aromas are released when the stalks are bruised. Before serving, cut them into small pieces for simple removal.
Torn Kaffir Lime Leaves (4-6): These aromatic leaves give the soup a distinct lemony and floral flavor. While simmering, gently tear them to unleash their essence, then take them out just before serving.
Galangal (1-inch): The rhizome galangal, which has a distinctive and somewhat spiciness flavor, is frequently used in Thai cooking. If not available, ginger might be a good fallback because it gives the soup a lovely warmth. Slice it to make eventual removal simple.
Thai Bird’s eye chilies (3-4): Thai bird’s eye chilies give the soup a hot kick. You can change the amount to get the level of heat you prefer. To release their heat, slice them, and then modify the amount according to your tolerance.
Sliced onion (1): The soup’s flavor profile is enriched by the onions’ subtle sweetness. By slicing them, their inherent sweetness can be released while they cook and blend into the soup.
Minced Garlic Cloves (2): The soup gains flavor from the savory undertones and strong garlic fragrance. To promote uniform dispersion and absorption into the broth, coarsely mince it.
Fish Sauce (2 tbsp): Fish sauce, a key component of Thai cooking, adds a savory umami flavor. It enhances the soup’s flavor by adding depth and richness.
Lime Juice (1 tbsp): The flavors are brightened by the sour lime juice, which adds a zesty and reviving component to counteract the richness of the coconut milk. Adapt the serving size to your personal preferences.
Brown Sugar (1 tbsp): The savory and acidic flavors of the soup are rounded off with a hint of sweetness from brown sugar.
Sliced Mushrooms (1/2 cup): Sliced mushrooms are a delicious addition since they give the soup an earthy and tactile touch. If you want to, feel free to mention them.
Cilantro Leaves (to garnish): Fresh cilantro gives the dish a blast of herbal freshness in addition to improving the look. Add some as a colorful finishing touch on top.
Instructions:
- In a large pot, mix the coconut milk & chicken or veggie broth. At medium heat, gently simmer the mixture.
- To the pot, add the kaffir lime leaves, lemongrass, onion, garlic, Thai bird’s eye chilies, and galangal. To add flavor to the broth, boil them for around ten mins.
- Cook the prawns in the pot for about four minutes, till they turn pink & opaque.
- Add the lime juice, brown sugar, and fish sauce after stirring. If necessary, taste the soup then adjust the seasoning.
- Add sliced mushrooms into the soup and simmer for a further two to three mins.
- Take out the lemongrass, galangal, & kaffir lime leaves or ginger slices from the pot and turn off the heat.
- Place fresh cilantro leaves as a garnish on dishes after ladling the Thai Coconut Shrimp Soup into them.
- Enjoy the tasty and aromatic experience while serving hot!
Tips:
- After cooking, allow the soup to cool for a bit to enable the flavors to melt together.
- Thai bird’s eye chilies can be increased or decreased to alter the soup’s level of heat.
- Add veggies like baby corn, sliced bell peppers, or bamboo shoots for a heartier variation.
- For a filling lunch, pair the Thai Coconut Shrimp Soup with crusty toast or steaming jasmine rice.
Frequently Asked Questions:
Q: Can I do this recipe with frozen prawns?
A: You can use frozen prawns, but you must fully defrost them before cooking.
Q: Can I prepare this soup ahead of time?
A: You can make the soup ahead of time, but to avoid overcooking the prawns, it’s better to add them right before serving.
Thai Coconut Shrimp Soup
Course: Lunch, DinnerCuisine: Thai4
servings15
minutes25
minutesThis simple recipe makes a hearty soup with juicy prawns, flavorful herbs and creamy coconut milk. Ideal for a quick supper that is tasty and takes you to the streets of Thailand.
Ingredients
Peeled & Deveined Shrimp (1lb.)
Coconut Milk (2 cans)
Vegetable or chicken Broth (2 cups)
Lemongrass (2 stalks)
Torn Kaffir Lime Leaves (4-6)
Galangal (1-inch)
Thai Bird’s eye chilies (3-4)
Sliced onion (1)
Minced Garlic Cloves (2)
Fish Sauce (2 tbsp)
Lime Juice (1 tbsp)
Brown Sugar (1 tbsp)
Sliced Mushrooms (1/2 cup)
Cilantro Leaves (to garnish)
Directions
- In a large pot, mix the coconut milk & chicken or veggie broth. At medium heat, gently simmer the mixture.
- To the pot, add the kaffir lime leaves, lemongrass, onion, garlic, Thai bird’s eye chilies, and galangal. To add flavor to the broth, boil them for around ten mins.
- Cook the prawns in the pot for about four minutes, till they turn pink & opaque.
- Add the lime juice, brown sugar, and fish sauce after stirring. If necessary, taste the soup then adjust the seasoning.
- Add sliced mushrooms into the soup and simmer for a further two to three mins.
- Take out the lemongrass, galangal, & kaffir lime leaves or ginger slices from the pot and turn off the heat.
- Place fresh cilantro leaves as a garnish on dishes after ladling the Thai Coconut Shrimp Soup into them.
- Enjoy the tasty and aromatic experience while serving hot!