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Tom Kha Soup Gai: Brothy Thai-Style Shrimp and Mushroom Soup

August 2nd, 2024 No comments

Ingredients

  • Protein
    • 1 lb shrimp, peeled and deveined
  • Aromatics and Base Flavors
    • 1-2 tbsp vegetable oil
    • 1 sweet onion, cut into half strips
    • 3-4 celery stalk, finely cut
    • 1-2 carrot, cut into fine discs
    • 3 garlic cloves, minced
    • 1 tbsp fresh grated ginger
    • 1 tbsp lemongrass paste
    • 2 tbsp red curry paste
  • Liquids
    • 1 can (15 oz) full-fat coconut milk (more if needed)
    • 3-4 cups rich gelatinous chicken stock (made from boiling down one chicken carcass with veggies over 3-4 hours)
  • Other Vegetables
    • 1 cup shiitake mushrooms rehydrated and sliced
    • 1 red bell pepper, cut into strips
  • Seasonings
    • 2 tbsp fish sauce
    • 2 tbsp brown sugar
    • 2 tbsp fresh lime juice (about 2 large limes)
    • 2-3 tbsp Thai chili paste
    • Salt and pepper to taste

Instructions

1. Pre-cook the Shrimp

  • Simmer the Shrimp: Bring 1 cup of chicken stock to a gentle simmer in a small pot. Add the shrimp and cook for about 2 minutes until they turn pink and opaque. Remove the shrimp and set aside. Reserve the cooking stock for later use in the soup.

2. Prepare the Aromatics and Vegetables

  • Heat Oil: In a large Dutch oven or pot, heat 1 tablespoon of vegetable oil over medium heat.
  • Sauté Aromatics: Add the chopped onion, celery, carrot, and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes soft and translucent.
  • Add Ginger and Lemongrass: Stir in the grated ginger and lemongrass, cooking for another 1-2 minutes until fragrant.
  • Incorporate Curry Paste: Add 2 tbsp of red curry paste and mix well, letting it cook for about a minute to release its flavors.

3. Create the Soup Base

  • Add Chicken Stock: Pour in the 3-4 cups of chicken stock (including the reserved stock from cooking the shrimp) and bring to a boil.  Add liquid from reconstitute shitake if needed.
  • Simmer: Reduce heat to low and let simmer uncovered for 10 minutes to allow the flavors to meld.

4. Add Vegetables and Coconut Milk

  • Add Other Vegetables: Add the sliced shiitake mushrooms and red bell pepper to the pot. Continue cooking until the mushrooms are tender, about 5 minutes.
  • Coconut Milk and Seasonings: Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer and cook for another 5 minutes.

5. Final Touches

  • Add Shrimp: Return the cooked shrimp to the soup, allowing them to warm through for 1-2 minutes.
  • Finish with Lime: Remove the pot from heat and stir in the fresh lime juice.
  • Add Cilantro: Mix in half of the chopped cilantro, reserving the rest for garnish.

6. Serve and Garnish

  • Garnish: Ladle the soup into bowls and top with remaining cilantro, sliced chili (if using), chopped green onions, and a squeeze of fresh lime juice.
  • Optional Heat: Drizzle with sriracha sauce or chili oil if desired.
  • Serve with Rice: Serve alone as a soup or over jasmine rice for a more filling meal.

Tips

  • Adjust Spice Level: You can control the spiciness by adjusting the amount of red curry paste and optional chili slices.
  • Aromatics Variation: If you’re out of lemongrass, lemongrass paste or lime zest can be a substitute, though the flavor will vary slightly.
  • Additions: Feel free to add other vegetables like sliced zucchini or baby corn to enhance the dish.
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