Updated: Sep 27, 2019
Thai food is my absolutely favorite!! I love all the fresh vegetables, protein and the fresh herbs and spices used in Thai cuisine. Coconut Thai Shrimp soup, known as Tom Kha soup, is a coconut milk based soup that is creamy and delicious and full of yummy flavor! It is also gluten-free and Paleo. I make this recipe a lot because it is not only delicious, but pretty quick to make.
2 cans coconut milk
1 cup of chicken broth or bone broth
1/2 pound frozen & thawed raw or cooked shrimp
6 quarter size slices of fresh ginger
2 TBSP lemongrass paste
1 cup of sliced mushrooms
1 TBSP fresh squeezed lime juice
1 TBSP fish sauce
1 tsp sugar or honey
1 tsp Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
2 TBSP scallion
In a pot or medium saucepan, combine one and a half cans of coconut milk, 1 cup of chicken broth, ginger and lemongrass and bring to a boil over high heat. Add mushrooms, lime juice, fish sauce, sugar and chili paste. Reduce heat to simmer and add shrimp. Cook until shrimp turn fully pink (about 2-3 minutes). If using already cooked shrimp, add the shrimp into the soup for only one minute. Ladle the soup into bowls and garnish with basil, cilantro and scallion.
Make a Tom Kha chicken soup by replacing the shrimp with chicken. Use 1 lb. of skinless chicken and cut into 1 inch pieces. Add the chicken in with the mushrooms, lime juice, fish sauce, sugar and chili paste and reduce the heat to a simmer until the chicken is firm and opaque (5-10 minutes).