There’s something magical about a really good Thai soup. The warm coconut milk, the tangy lime, the intense ginger – everything in perfect harmony. This recipe for Thai soup with shrimp is inspired by the classic Tom Kha Gai, but with shrimp instead of chicken.
I made this soup for the first time after a trip to Thailand, and it tasted almost like the one I had at a small street restaurant in Koh Samui. The key lies in the balance between all the flavors – sweet, sour, salty, and spicy. It might sound complicated, but it actually takes no more than 35 minutes from start to serving.
Perfect for a chilly evening when you need something that warms both stomach and soul. Feel free to serve with jasmine rice on the side, or make it slightly thinner and have it as an appetizer before a main course with an Asian twist.
Ingredients
- 500 g shrimp, peeled
- 400 ml coconut milk
- 500 ml chicken stock
- 2 stalks lemongrass, bruised
- 4 cm fresh ginger, peeled and sliced
- 3 kaffir lime leaves (can be omitted)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp lime juice
- 200 g mixed mushrooms (button or oyster mushrooms)
- 1 red chili, sliced
- 2 tbsp fresh cilantro, chopped
- 2 spring onions, sliced diagonally
- 1 tomato, cut into wedges
Instructions
Heat the coconut milk and chicken stock in a large pot over medium heat. Add the lemongrass, ginger, and kaffir lime leaves. Let it simmer for 5-7 minutes so the flavors have time to develop. This is the secret behind the authentic taste.
Add the fish sauce, soy sauce, sugar, and mushroom mix. Let the soup simmer for another 3-4 minutes until the mushrooms are tender. Taste as you go – the balance between salty, sour, sweet, and spicy is essential in Thai cooking.
Add the shrimp and let them cook for 2-3 minutes until they turn pink and are cooked through. Be careful not to overcook them, or they'll become tough. Add the tomatoes and chili, and let them heat through for one minute.
Remove the pot from the heat and stir in the lime juice. Remove the lemongrass, ginger, and kaffir lime leaves if you want a neater presentation. Top with fresh cilantro and spring onions. Serve the soup piping hot with jasmine rice or thick tortilla wraps as an alternative.
Notes
If you can't find kaffir lime leaves, you can use the zest of a lime instead. Want an even more robust soup? Use shrimp shells to make your own stock first – it gives a deeper flavor. The soup keeps in the refrigerator for 2 days, but the shrimp may become slightly firmer.
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