Quick and Easy Thai Shrimp Coconut Soup
Basically, I go to Thai restaurants for Tom Kha Gai… the subtle heat, slight sweetness of the coconut broth. Rich, creamy, and bright. Unfortunately, I never have galangal or lemongrass laying around the house and most often none of my grocery stores have them either. So, this. This recipe!! Is it all the depth of flavor of traditional Tom Kah Gai— probably not, but its close enough and easy enough to make that you won’t care!
COCONUT RICE: (need quicker and easier…just make plain rice and skip all this! Need super easy, skip the rice)
Ingredients:
2 cups uncooked rice (any long grain variety you prefer)
1 (12 ounce) can unsweetened coconut milk
1 1/2 cup water
1 T. sugar (optional)
1 t kosher salt
Directions:
Combine all the ingredients in a large pot over medium heat. Bring to a boil. Reduce heat to a simmer, cover tightly. Continue to cook for 20 minutes without peeking!
Remove from heat and set aside (at least 10 minutes before you remove lid to fluff rice with a fork)
SOUP:
Ingredients:
2 T unsalted butter
1 1/2 lbs medium shrimp, peeled and deveined (have your store do this!)
Kosher salt & pepper to taste
2-3 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
5 oz fresh mushrooms, cleaned and sliced (optional)
1 1/2 T freshly grated ginger
2 T red curry paste
1 (12 ounce) can unsweetened coconut milk
3 cups chicken stock
1 T sugar (optional but an amazing balancing addition)
Juice of 1 lime
2 T chopped fresh cilantro
Directions:
In a large stock pot or 6 q enameled dutch oven, melt the butter over medium high heat. Add the shrimp, season with salt and pepper. Cook, stirring occasionally, until just pink. 2-3 minutes; set aside.
Add garlic, onion, bell pepper, mushrooms to the pot. Cook, stirring occasionally, 5 minutes or until tender. Stir in the grated ginger and cook, stirring, until fragrant. 1 minute.
Stir or whisk in the curry paste until well incorporated. Gradually add coconut milk, stock, (and sugar if using) stirring constantly, until completely incorporated. 1-2 minutes.
Bring the soup base to a boil. Reduce heat to medium low and maintain a simmer. Simmer until slightly thickened. Approximately 10-12 minutes.
Stir in rice, shrimp, lime juice, and cilantro. Taste and adjust seasonings.
To serve:
Ladle into bowls and serve as is or allow each to add any or all of the following toppings: cilantro, Thai basil (any basil will do), bean sprouts, lime zest, Sriracha, avocado slices, jalapeño slices, cut lime wedges.
Serves 4-6.
(I double recipe because well, my 6 apparently eat 8-12 servings in a sitting (in all honestly we have at least 2-3 lunch servings left over—this keeps for a day so why not make lunch as you make dinner).