I crave soup. I dread it when it’s not soup season anymore and people think it’s weird that I’m still making soup.
I have several soups that are in my top five but number one might be this one. It’s the soup you get at Thai restaurants (if you haven’t been to one, GO TODAY).
There are two soups there that are terrific: Tom Yum and Tom Kha. The former is spicier than the latter because the latter has coconut milk. Oh. My. Word. It is so stinkin’ good.
I have made this at home for years, and after the weekend’s return of winter, I had a hankering for it yesterday. So I present to you the soup for today.
Thai Soup: Tom Kha Gai (The One with Coconut Milk)
- 2 TB. coconut oil
- 1 red bell pepper, thinly sliced
- 8 oz. shiitake mushrooms sliced
- 2 TB. garlic, minced
- 2 TB. lemongrass (get the stuff in the tube)
- 2 tsp ginger, minced or grated (also in a tube from Kroger)
- 2 tbsp red curry paste
- 4 cups chicken stock (or fish stock)
- 2 tbsp soy sauce
- 3 tsp fish sauce
- 1 (14 ounces) can regular coconut milk
- 1/4 tsp pepper
- 1 teaspoon brown sugar
- 1 lb large shrimp, deveined and peeled or you can use 1 lb. chicken breast sliced
- 1 tablespoon lime juice
- ¼ cup green onions, sliced
- 2 tbsp fresh basil, chopped
- ½ bunch of cilantro, chopped
- Heat oil in a large soup pot over medium heat.
- Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
- Add garlic and ginger and saute just until fragrant. Stir in the red curry paste and lemongrass.
- Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
- Add the shrimp and cook just until the shrimp turns pink. This should take about 3 – 4 minutes. Do not overcook the shrimp or it will be rubbery! (If you use chicken instead, make sure it is thoroughly cooked-not pink anymore)
- Remove from the heat and stir in lime juice, green onions, cilantro and basil. Serve immediately.
Adapted from www.lemonblossoms.com