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Servings:

Thai Coconut Soup

Tom kha kai is a hot and spicy soup native to Laos and Thailand, typically prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs, and spices. In the Thai language, it literally translates to something like “chicken-ginger soup:” “kha” refers to a ginger-like root traditionally used as a flavoring,

Total Time

30min

4.8

10 Ratings

Author: Chef Savvy

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Large Shrimp

•

Medium Carrots , sliced

•

2 cloves

Garlic , minced

•

1 tsp

Fresh Ginger , minced

•

1 Tbsp

Red Curry Paste

•

2 cans
(14.5 oz)

Low-Sodium Chicken Broth

•

1 tsp

Fish Sauce

•

3/4 cup

Coconut Milk

•

1 1/2 cups

Shiitake Mushrooms

•

2 Tbsp

Scallions

•

2 tsp

Sriracha

•

Lime , juiced

•

2 Tbsp

Fresh Cilantro , chopped

Cooking Instructions

Add Olive Oil (1 Tbsp) to a large pot. Saute the Large Shrimp (16) over medium heat until they are fully cooked, about 3 to 4 minutes. Take shrimp out of pot and set aside.

Add Olive Oil (1 Tbsp) to the same large pot. Add in the Carrots (2) and cook for 3 minutes. Add in the Garlic (2 cloves) and Fresh Ginger (1 tsp) and cook for an additional minute.

Stir in the Red Curry Paste (1 Tbsp) , Low-Sodium Chicken Broth (2 cans) , and Fish Sauce (1 tsp) . Bring to a boil and simmer for 10 minutes.

Stir in Coconut Milk (3/4 cup) and Shiitake Mushrooms (1 1/2 cups) . Cook for 4 minutes until mushrooms are tender. Add in the shrimp, Scallions (2 Tbsp) , juice from Lime (1) and Fresh Cilantro (2 Tbsp) . Stir to combine and serve immediately.

Garnish each plate with additional cilantro, and serve with Sriracha (2 tsp) sauce on the side.

Nutrition Per Serving

CALORIES

284

FAT

18.9 g

PROTEIN

19.2 g

CARBS

12.4 g