Friday, October 19, 2012

Thom Kha Gai Soup, aka. Thai Curry Coconut Soup With Shrimp

I can't get enough of this soup. It's really the best thing when the weather starts to get cold and damp. Play with the spice a bit,to your liking. This is an adaptation form My Thai Granmother's Cookbook, a must have. Don't overdoo your shrimp! 

  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons thai red curry paste
  • 1/4 teaspoon coconut sugar
  • 2 cups chicken or veggie stock
  • 1 cup unsweetened thai coconut milk
  • 5 thin slices fresh ginger root (or 2 tsp ginger powder)
  • 2 stalks fresh lemongrass, using white parts only, chopped into 2-inch pieces
  • 2 bruised and torn kaffir lime leaves
  • 8 torn mint leaves
  • 1 cup grape tomatoes, halved
  • 1 cup sliced mushrooms
  • 1 cup chopped carrots
  • 1/2 cup frozen peas
  • 1/3 cup sliced onion
  • 12 medium shrimp, peeled, deveined with tails intact
  • 2 tablespoons chopped green onions
  • 1/4 cup chopped cilantro
  • 1 teaspoon finely chopped Thai red chilies (optional)
First combine the first 4 ingredients in a cup and mix.  Combine stock, coconut milk, ginger root, lemon grass, and limes leaves and let simmer for 5 minutes until flavored. throw in mint leaves. Add veggies and curry mix and boil low for 6-7 minutes or until veggies are almost tender. 
Next, add in shrimp and boil for 1 minute. Take out so they don't overcook. Take out lemongrass, add the rest of ingredients and add shrimp back in when cool enough. 

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