Tom Kha Goong soup - is a classic of Thai cuisine and with good reason. This soup is full of flavor, because of the broth that you make yourself, it is a bit spicy and nice and creamy because of the coconut milk. Deliciously filled with shiitake and shrimp and it's a delicious meal soup.
Tom Yum vs. Tom Kha Goong
Thai cuisine has two different types of soup: Tom Yum and Tom Kha. But are they really that different?
The basis of both soups is the same. A stock that you make with the same spices and that is fragrant and has a lot of taste.
The difference is that Tom Yum does not use red curry paste and when served as a creamy soup it's mixed with unsweetened condensed milk.
Red curry paste is added to Tom Kha and the creamy taste is achieved by mixing the stock with coconut milk. Just like in this recipe.
How to prepare Thai Coconut Soup with Shrimp
For the preparation of this Tom Kha Goong Soup you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Stock - Make fresh chicken stock or use a cube. The first is of course the most flavorful, but the second is really easy. If you are going vegetarian, use a vegetable stock as a base.
- Shrimp and Shiitake - Shrimp and Shiitake are the proteins used in this soup. You can replace the shrimp with the chicken. If you want to go vegetarian, only add shiitake.
- Coconut milk - To make the soup creamy coconut milk is added.
- Red curry paste - A base to give flavor and used for a variety of Thai dishes. Mostly contains of red chili peppers, garlic, sea salt, lemongrass, turemeric and shrimp paste, but the ingredients can vary and there can be some additions. This recipe is made to eat with your whole family. So it falls into the slightly spicy category. But if you like hot food, increase the red curry to 2 tablespoons.
- Lemongrass - To give a slight lemon flavor to the soup.
- Red pepper - To bring a bit of spice to this soup. You can add some more if you like a spicy soup.
- Ginger and Shallot - The basis of this soup.
- Fish sauce - Gives a salty, slightly fish flavor to this soup.
How to cook Thai Tom Kha Goong Soup
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Make the stock base by adding the stock, ginger, red curry paste, fish sauce and lemon grass. Let it simmer 10 minutes.
- Add coconut milk, shallot, shiitake and pepper and let it simmer for 5 minutes.
- Add the shrimp and cook until done.
- Remove the lemon grass. Put some lime juice and parsley in the pot and serve.
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Tom Kha Goong
- 3 cups chicken stock fresh or from a cube
- 1 inch fresh ginger fresh, grated
- 2 teaspoons red curry paste 1 teaspoon for a milder soup
- 2 tablespoons fish sauce
- 1 lemongrass
- 2 cups coconut milk
- 1 shallot finely chopped
- 6 oz. shiitake cut into strips
- 1 red chili pepper cut into strips
- 5 oz. shrimp
- 1 tablespoon lime juice
- ½ oz. parsley fresh, finely chopped
- 1 spring onion cut into strips
Ingredients you need per step are listed below the step in Italic
- Pour the chicken stock into a large saucepan and add the ginger, red curry paste, and fish sauce.3 cups chicken stock, 1 inch fresh ginger, 2 teaspoons red curry paste, 2 tablespoons fish sauce
- Crush the lemongrass and add that to the pan as well. Bring to boil.1 lemongrass
- Lower the heat and let it simmer for 10 minutes.
- Add the coconut milk, shallot, shiitake, and pepper to the stock.2 cups coconut milk, 1 shallot, 6 oz. shiitake, 1 red chili pepper
- Let the soup simmer for 5 minutes.
- Put the shrimp in the pan. Simmer for 2 minutes if they are already cooked and 5 minutes for raw (grey) shrimp.5 oz. shrimp
- Turn off the heat and remove the lemongrass.
- Season with lime juice and parsley.1 tablespoon lime juice, ½ oz. parsley
- Pour into the soup bowls and garnish with strips of spring onion1 spring onion
- Refrigerator - Leftover soup can be cooled quickly and kept covered in the refrigerator for up to 2 days.
- Freezing - For best results, freeze the soup before the shiitake and shrimp have been added. It can then be kept for at least two months. Thaw in the refrigerator and heat until almost boiling. Add the shiitake and simmer for 5 minutes. Then put the shrimp into the soup pot. When you have already added everything, you can also freeze this soup. Only the texture of the shiitake and shrimp changes and that is less tasty.
The nutritional value is shown per person.