Tom Kha Soup | Thai Coconut Curry Soup | Thai Coconut Soup

Tom Kha Soup | Thai Coconut Curry Soup | Thai Coconut Soup

12-15 jumbo shrimp (substitute with tofu or chicken)
1 cup broccoli florets
1 cup OR 5-6 mushrooms sliced (bella or button or oyster)
1 cup sliced carrots
1 cup green peas
1 tomato chopped roughly
2 tbsp red curry paste (1 tbsp more if you like it spicy)
1 tbsp fish sauce (this is one of the most important ingredient for this recipe)
1 ½ tbsp light brown sugar OR palm sugar (if available)
1 tsp salt or to taste
1 inch piece galangal OR ginger chopped
Handful thai basil leaves
2-3 thai red chilies sliced diagonally
1 tbsp chili oil
3 cups vegetable stock OR chicken stock (about 700ml OR 24 oz)
2 cups coconut milk (16oz OR 473 ml)
2 tbsp lime juice OR 1-2 kaffir lime leaf if you find one
Coriander leaves for garnish
1-2 tbsp oil for cooking


Heat oil, add the red curry paste. Saute 10 seconds.
Add broccoli and mix. Then add mushrooms and mix.
It is necessary to add the veggies one by one for the flavors to integrate well.
Add carrots and mix.
Add shrimp and saute for 30 seconds.
Add the fish sauce and brown sugar and mix.
Add the peas and coconut milk. Then add in the vegetable stock and stir.
Add the chopped tomato and the galangal OR ginger and stir.
Add the salt, chilli oil and stir.
Stir in the sliced thai red chilies, then add the coriander leaves,
Add the thai basil and lime juice and bring to a boil. Cook for just 1 minute and switch off the flame.
The veggies have to be crunchy, and shrimp has to be just cooked through.
Do not over cook the veggies and the shrimp.
Check seasonings and add more salt if required.
Enjoy your Tom Kha soup.

Serves 5-6


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Music: bensound.com

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