Tom Kha Goong is a very popular Thai soup you can find at any Thai restaurant. The broth is a wonderful combination of sweet, sour and spicy that is perfect for an early Sunday dinner especially if you’ve had a little too much wine Saturday night. You can easily order this soup from your local Thai restaurant but it is very simple to make at home and I like to add lots of vegetables and fresh shrimp. This soup also makes your house smell amazing which makes it worth the effort.
Prep time: 25 mins Cooking time: 20 minutes Serves: 6
Tom Kha Goong
- 6 cups low sodium chicken broth
- 13.5 oz coconut milk
- 2 Tbsp. fish sauce
- 1 Tbsp. Thai red curry paste
- 3 lemongrass stalks
- 10 kaffir lime leaves or zest and juice of 3 limes
- 1 inch piece fresh ginger pealed
- 1 1/2 pounds pealed, cleaned shrimp
- 2 cups cremini mushrooms, stems removed and cut into quarters
- 1 cup cherry tomatoes halved
- 1 1/2 cups shredded carrots
- 2 bunches bok choy leaves
- Fresh Thai basil (or regular basil if you can’t find Thai)
- Fresh mint
- Green onions
- Fresh cilantro
- Thai chilies (serrano and jelapenos are also good)
- Thai chili sauce
- Fresh lime wedges
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves (or lime zest and juice) and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Return the broth to a boil. Reduce heat to a simmer and whisk in curry paste. Add mushrooms, tomatoes, carrots and simmer for 10 minutes. Add shrimp and simmer until they are just cooked through. About 6 minutes. Mix in coconut milk, fish sauce and bok choy until bok choy is wilted.
Divide soup among bowls. Serve with toppings.