Tom Kha Goong
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.
Equipment
- soup pot
Ingredients
- 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
Instructions
- 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
NOTES
1. - Lemongrass
Lemongrass gives a light citrus flavor to the soup. Bruise the stem before adding it. If you don't have fresh lemon juice, you can replace it with ¼ teaspoon of ground lemongrass.
2. Fish Sauce
A sauce made from salted fermented fish. The taste is salty but does not have a fishy taste (rather a nutty taste). Fish sauce is also called umami. If you don't have fish sauce, you can also replace it with soy sauce.
3. Shrimp and Shiitake
The proteins that are added to the soup. You can also replace the shrimp with chicken. If you go vegetarian, you only add shiitake.
4. - Parsley and Lime
After preparing the soup, finish it with parsley and lime. You can also use coriander instead of parsley.
5. - Storage
The nutritional value is shown per person.
- 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.
Nutrition
Calories: 173kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 851mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2068IU | Vitamin C: 29mg | Iron: 1mg
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