Tom Kha Goong - Thai Coconut Shrimp Soup

Aah yeah!

Ingredients


Coconut milk
Stock (vegetable or chicken)
Lime leaves
Galangal
Red Chilli
Lemongrass
Coriander
Lime

Shrimp (Gambas or similar)

Fish sauce
Green chillis
Sesame oil

Rice


Method


Prepare the rice as you like it.


If using long red chillies, slice thinly. Otherwise, chop the red chilli finely. Halve the lime leaves, removing the stem. Slice the galangal. Bash up the lemon grass, so that it releases its flavour but it is still in tact. Or slice lengthways - remember to remove the tough outer leaves. Chop up some coriander.

Empty a tin of coconut milk into a pan. Add 2/3 of the same amount of stock. Add the ingredients above to the pan and bring to a simmer. Add some fish sauce and lime juice.

For the shrimp, you want to keep the head and tail on. Remove the rest of the shell carefully.

Taste the soup. If it is too sweet, add more fish sauce. If it is not spicy enough, mash the green chillies, coriander, fish sauce and sesame oil with a pestle and mortar to make a spicy paste. Add it to the soup and stir.

Boil the shrimp in the soup for about 4 minutes. Serve the soup, and top with fresh coriander and squeeze of lime. Together with the rice, it makes a substantial and tasty meal.