Tom Kha Goong (Thai Coconut Shrimp Soup)
Thai is one of my favorite types of food. This soup is a dish my husband and I both enjoy very much. We first had it at a restaurant that referred to it as “Ocean Nest Soup”. The hubby is obsessed with seafood, so anything that contains it, he wants.
The creamy red soup sat before us and he pushed the bowl towards me to try first as he started with a noodle dish. Before I knew it, I had almost eaten the whole bowl. I felt so badly because we were supposed to be sharing the soup. Whoopsie. Fortunately, I was pregnant so he gave me a pass. What a guy.
We’ve been ordering that soup every time we get Thai food. I was determined to try and recreate this magnificent “Oceans Nest Soup” so I could have it whenever I want. The broth is unlike any other. It’s so good!
The broth has many layers of flavors. The base of a good soup is a good broth. Normally, it takes a long time to develop those flavors. This gem of a soup, you can obtain a great broth in about 30 to 45 minutes. Ahhh Thai food, how I love you.
Give this one a try. It’ll be hard to put the spoon down.
Tom Kha Goong – Thai Coconut Shrimp Soup
Ingredients
- 1-pound shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 1 white onion, sliced
- 3 garlic cloves, minced or made into paste
- 2 tablespoons ginger, minced or made into paste
- 1 lemongrass stalk, pounded and cut in half lengthwise then into 4 inch pieces
- 3-4 tablespoons red curry paste
- 32 oz of vegetable or chicken broth, low sodium
- 2- 13.5 oz cans of coconut milk
- 3-4 tablespoons of fish sauce or soy sauce, or to taste
- 1 tablespoon coconut sugar or aminos
- 3 tablespoons lime juice
- 1 red bell pepper, chopped
- 8 oz cremini or white mushroom caps, thinly sliced
- Pink Himalayan salt
- Black pepper
- 2 green onions, 2-inch slices on an angle
- 1-2 jalapenos, thinly sliced on an angle
- Cilantro, roughly chopped for garnish
- Sambal oelek or Sriracha chili paste, optional
Instructions
- Peel and devein 1-pound of shrimp. Lightly season with salt and pepper.
- In a large pot, heat 1 tablespoon coconut oil on medium high until hot but not smoking. Add the shrimp and cook on each side for 1 minute. Shrimp will finish cooking in the soup.
- Remove to a plate and set aside.
- Add another tablespoon oil to the same pot used for the shrimp. Add the onion, garlic, ginger, and lemongrass. Lightly season with salt and pepper and cook until fragrant, about 2-3 minutes.
- Add the curry paste and cook and additional 2-3 minutes.
- Add in the broth and bring to a boil. Reduce to a simmer, cover, and let cook for 20 minutes.
- Add in the coconut milk, fish sauce (or soy sauce), coconut sugar (or aminos), lime juice, bell pepper, mushrooms, and shrimp along with any juices, and simmer an additional 5 minutes or until shrimp are cooked through.
- Add more fish sauce (or soy sauce), sugar (or aminos), and lime juice to taste.
- Salt and pepper to taste.
- Remove lemongrass pieces with a slotted spoon before serving.
- Ladle into bowls and garnish with green onion, jalapenos, cilantro, and chili paste.
This soup was delicious. Very rich and flavorful. I like my Thai food spicy so I added some Sambal Oelek for extra spiciness. This is my new fav. I will definitely make it again and again. Note: Do not skip the step of removing the lemongrass.