Coconut Shrimp Soup (Tom Kha Goong)

A Thai-inspired Coconut Shrimp Soup, often known as Tom Kha Goong (Tom Kha with shrimp), is a wonderfully aromatic, creamy, and tangy soup. It balances the richness of coconut milk with bright, fresh flavors from classic Thai ingredients.

Here’s a recipe that aims for that authentic taste while being approachable:

Coconut Shrimp Soup: A Thai-Inspired Comfort Bowl (Tom Kha Goong)

This recipe is inspired by the classic Thai “Tom Kha” soup, known for its harmonious blend of creamy coconut milk, aromatic herbs, and a perfect balance of sour, salty, and sweet notes.

Yields: 4 servings Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: 35-40 minutes

Ingredients:

For the Aromatic Broth:

  • 2 cans (13.5 oz / 400ml each) full-fat coconut milk
  • 3 cups (720ml) chicken or vegetable broth
  • 1 piece (about 2-inch) galangal, thinly sliced (or ginger, if galangal is unavailable, but galangal offers a more authentic flavor)
  • 2-3 stalks lemongrass, outer tough layers removed, cut into 2-inch pieces and bruised (smashed with the back of a knife to release aromatics)
  • 5-6 kaffir lime leaves, torn or crumpled to release flavor
  • 1-2 Thai bird’s eye chilies, sliced (adjust to your spice preference, or omit for mild)
  • 1/2 medium onion or 2-3 shallots, thinly sliced

For the Soup:

  • 1 lb (450g) raw medium shrimp, peeled and deveined (tails on or off, your preference)
  • 8 oz (225g) mushrooms, sliced (shiitake, oyster, or button mushrooms work well)
  • 2-3 tablespoons fish sauce (adjust to taste)
  • 1-2 tablespoons palm sugar or brown sugar (adjust to taste)
  • 2-3 tablespoons fresh lime juice (from 1-2 limes, adjust to taste)

Garnish (Optional but Recommended):

  • Fresh cilantro, chopped
  • Sliced green onions (scallions)
  • Extra lime wedges
  • Red chili flakes or sliced fresh chilies for more heat

Equipment:

  • Large pot or Dutch oven
  • Slotted spoon or fine-mesh sieve (optional, for straining aromatics)

Instructions:

  1. Prepare Aromatics: Gather and prepare all your aromatic ingredients: slice galangal, bruise lemongrass, tear kaffir lime leaves, slice chilies, and slice onion/shallots. Having these ready makes the cooking process smooth.
  2. Infuse the Broth: In a large pot or Dutch oven, combine the coconut milk and chicken/vegetable broth. Add the galangal, lemongrass, kaffir lime leaves, sliced chilies, and sliced onion/shallots.
    • Bring the mixture to a gentle simmer over medium heat. Do not bring to a rolling boil, as this can cause the coconut milk to separate.
    • Let it simmer gently for 10-15 minutes, allowing the aromatics to infuse the broth with their distinct flavors.
  3. Strain Aromatics (Optional but Recommended): For a smoother soup, you can use a slotted spoon or a fine-mesh sieve to remove the larger pieces of galangal, lemongrass, kaffir lime leaves, and chilies from the broth. This prevents you from biting into them while eating, but their flavor has already been extracted. If you don’t mind them, you can leave them in.
  4. Add Remaining Ingredients:
    • Return the broth to a gentle simmer. Add the sliced mushrooms and cook for 3-5 minutes, until they soften.
    • Add the peeled and deveined shrimp. Cook for only 2-3 minutes, or until the shrimp turn pink and are just cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
  5. Season the Soup:
    • Remove the pot from the heat.
    • Stir in the fish sauce, palm sugar (or brown sugar), and fresh lime juice.
    • Taste the soup and adjust seasonings. This is crucial for Thai soups! You’re looking for a balance of creamy, savory (fish sauce), sweet (sugar), and tangy (lime). Add more fish sauce for saltiness, more sugar for sweetness, or more lime juice for tanginess, until it suits your preference.
  6. Serve: Ladle the hot soup into bowls. Garnish generously with fresh chopped cilantro and sliced green onions. Serve immediately with extra lime wedges on the side. You can also serve it over steamed jasmine rice for a heartier meal.

Tips for Success:

  • Authentic Ingredients: While some substitutions can be made (like ginger for galangal, or lime zest for kaffir lime leaves), sourcing fresh galangal, lemongrass, and kaffir lime leaves will give you the most authentic “Tom Kha” flavor. Look for them in Asian markets.
  • Balance of Flavors: Thai cuisine is all about balancing sweet, sour, salty, and spicy. Don’t be afraid to taste and adjust the fish sauce, sugar, and lime juice until it’s perfect for you.
  • Don’t Overcook Shrimp: Shrimp cooks very quickly. Add them at the very end and cook just until they turn pink.
  • Coconut Milk: Use full-fat coconut milk for the best creamy texture and rich flavor. “Light” coconut milk will result in a much thinner soup.
  • Spiciness: Start with a small amount of chili and add more if you like it spicier. You can also serve extra sliced chilies on the side for those who prefer more heat.

Enjoy your comforting and flavorful Thai-inspired Coconut Shrimp Soup!

Soups