Tom Kha Goong: Thai Coconut Shrimp Soup Recipe

Hey there, fellow kitchen adventurer! Today, I’m diving into one of my favorite dishes—Tom Kha Goong, or Thai Coconut Shrimp Soup. The first time I tried this soup was during a trip to Bangkok, and oh boy, it was love at first slurp. I remember sitting in a small, bustling eatery with my friend, struggling with chopsticks (yes, I know, it’s soup, but hey, you try looking graceful with those!). This dish brings back all those warm memories, and I just had to figure out how to make it at home. Spoiler: it’s easier than you think!

Why You’ll Love This

I whip this up whenever I’m craving something comforting yet exotic (and when I’m seriously avoiding doing the dishes later). My family can’t get enough of it—probably because its creamy coconut base is like a hug in a bowl. And if you’re wondering, yes, even my picky eater nephew asks for seconds! It’s like magic.

Ingredients

• 2 cups chicken broth (or vegetable broth if you’re in a veggie mood)
• 1 can (400ml) coconut milk (my grandmother insists on the full-fat version, but light works too)
• 1 pound shrimp, peeled and deveined (sometimes I swap this with chicken when in a pinch)
• 3 kaffir lime leaves, torn (lemon zest can do the trick if you’re in a bind)
• 1 stalk lemongrass, cut into pieces
• 3-4 slices galangal or ginger (depends on what I have in my pantry)
• 2 tablespoons fish sauce (or soy sauce if you prefer)
• 1 tablespoon sugar
• 2-3 Thai chilies, crushed (or leave them out if you’re not into spice)
• Juice of 1 lime
• A handful of fresh cilantro for garnish

Directions

1. First, bring the chicken broth to a gentle simmer in a pot. Toss in the lemongrass, galangal, and kaffir lime leaves. Let them mingle for about 5 minutes—it’s where the magic begins.
2. Add the coconut milk and stir. This is usually when I sneak a little taste. Don’t worry if it looks a bit separated at first—that’s normal!
3. Stir in the fish sauce, sugar, and chilies. Let it simmer for another 5 minutes. If the soup looks too thin, on second thought, maybe add a little more coconut milk.
4. Now, add the shrimp and cook until they’re pink and firm—about 3-4 minutes. (This is when I start getting impatient!)
5. Squeeze in the lime juice, give it a final stir, and you’re done! Garnish with cilantro and serve immediately. Bask in the compliments!

Notes

Through trial and error, I’ve learned not to boil the coconut milk too vigorously—it can separate and turn grainy (trust me, it happened once, and I was not amused).

Variations

Once, I tried adding mushrooms; it was a hit. On another occasion, I added noodles… not so much. But hey, cooking is all about experimentation, right?

Equipment

You’ll need a good pot and a strainer (if you’re picking out the lemongrass and kaffir leaves). If you lack a strainer, just use a spoon—it’s not a big deal!

Storage Information

In theory, you can store this in the fridge for up to 2 days, but honestly, in my house, it never lasts more than a day!

Serving Suggestions

I love pairing this soup with a bowl of jasmine rice—it soaks up the flavors perfectly. My family likes to add a crunchy side salad, but I say go with whatever floats your boat!

Pro Tips

I once rushed adding the shrimp before the broth flavors melded well, and I regretted it because the shrimp went rubbery—patience is key!

FAQ

Can I make it vegetarian? Sure! Swap the fish sauce with soy sauce and add tofu instead of shrimp—delicious!

What if I can’t find kaffir lime leaves? No sweat! A bit of lemon zest works as a decent substitute.

Can I freeze the leftovers? I wouldn’t recommend it—it can affect the coconut milk’s texture. But that’s just me!