mearl223 On December - 5 - 2009

Tom Kha – Thai Coconut soup

Soft seafood &/or chicken bits, aromatic herbs and light veggies in a yummy mild-spicy coconut based soup – You can add seafood &/or chicken with veggies of your choice.

 

PrepTime 5mins – CookTime 12mins – Serves 4

 

 

 

 

Ingredients:

125g boneless white-fish fillets, cubed

125g cleaned & deveined shrimp

125g cooked chicken strips

1/2 cup shitake mushrooms

3 cups water

400ml thick coconut milk

1 chopped white onion

1tbsp grated ginger or 1/2 inch galangal finely sliced

2tbsp brown sugar

2 stocks lemongrass – bruised & chopped

5 kaffir lime leaves – split in 2

1 small red/green chili – chopped

1/2 tsp curry pwd

1tbso fish sauce or oyster sauce

salt to taste

2 tbsp lime juice

100g finely chopped cabbage

1/4 cup fresh chopped coriander leaves

2 tbsp green onion slices

2 tbsp red pepper flakes.

 

Cooking Instructions:

1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.

2. Simmer the coconut milk and 2 cups of water in a large saucepan.

3. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes.

4. Strain the coconut milk into a new pan and discard the spices.

5. Simmer the shiitake mushrooms in the coconut milk for five minutes.

6. Stir in the lime juice, fish sauce, and brown sugar.

7. Season with curry powder.

8. When its time to serve, re-heat the shrimp in the soup & serve hot, garnished with green onion rings & red pepper flakes.

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