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Authentic Thai Coconut Soup

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Ingredients

1 lb medium shrimp - peeled and deveined
27 oz coconut milk
2 cups water
1-inch piece galangal – thinly sliced
4 stalks lemon grass – bruised and chopped
10 kaffir lime leaves – torn in half
1 lb shiitake mushrooms – sliced
1/4 cup lime juice
3 tbsp fish sauce
1/4 cup brown sugar
1 tsp curry powder
1 tbsp green onion – thinly sliced
1 tsp red pepper flakes – dried

Nutritional information

314
calories
17.2 g
carbohydrates
15.3 g
protein
21.6 g
fat
523 mg
sodium
86 mg
cholesterol

Authentic Thai Coconut Soup

Features:
  • Non Veg
Cuisine:
  • 30 mins
  • Easy

Ingredients

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This authentic Thai coconut soup makes for a perfect side dish or even an entire meal. It is bold, flavorful, and encompasses everything you love about Thai food. In Thailand, it is called tom kha kai, and is noted for its spicy and sour disposition. Its main ingredient is of course, coconut milk, and it comes in a variety of styles. Once you learn to make this dish, you will want to experiment and make it your own.

Health Benefits

This soup is exactly what you need if you are trying to improve your health profile. Its primary ingredient is coconut milk which is a food item that is packed with health benefits. Coconut milk is a substance that derives directly from the flesh of the coconut. It contains magnesium, iron, copper, manganese, selenium, folate, and vitamin C. It can help to improve your blood circulation, protect your heart health, and improve your digestion.

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How to make Authentic Thai Coconut Soup

  • Boil a pot of water.
    • Add the shrimp until cooked.
    • Drain the shrimp then set aside.
  • Pour the coconut milk and 2 cups of water in a large saucepan;
    • Let simmer.
  • Add the lime leaves, galangal, and lemon grass.
    • Let simmer for 10 minutes to fuse the flavors.
  • Strain the coconut milk into a new pan.
    • Discard the spices.
  • Simmer the mushrooms in the coconut milk for five minutes.
  • Stir in the brown sugar, lime juice, and fish sauce.
  • Season to taste using curry powder.
  • Reheat shrimp in the soup to serve.
  • Ladle into serving bowls.
  • Garnish with red pepper flakes and green onion.
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