“Thai Coconut Soup with Shrimps, (Tom Kha Goong)”

Ingredients for making the Tom Kha Goong

• 3 cups chicken (or vegetable) broth, low sodium
• 2 Tbsp fresh grated ginger
• 1 stalk lemongrass, cut in half lengthwise (or 1 Tbsp lemongrass paste)
• 1-2 tsp red curry paste (according to taste)
• 2 Tbsp fish sauce
• 1 can (15oz.) light coconut milk
• 1 cup shitake mushrooms, sliced
• 1 cup red bell pepper, cut into strips (or diced)
• 10-12 medium shrimp (approx.. ½ lb.) peeled and de veined
• 1-2 Tbsp lime juice (according to taste)
• 1 cup fresh cilantro, chopped
• Jasmine rice, cooked (optional)
• sriracha sauce (optional- to taste)

Method for making the Tom kha Goong

1. In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins.
2. Add coconut milk, mushrooms and red bell peppers. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). Remove from heat, remove lemongrass stalks and stir in lime juice. Stir in cilantro, reserving a small amount for garnish.
3. Can be served as a soup or over jasmine rice for a heartier meal option.
4. you should be able to find fish sauce at well stocked grocery stores, fish sauce is the only seasoning for this authentic devil cuisine.