Thai Shrimp and Coconut Soup with Rice

Servings:
Thai Shrimp and Coconut Soup with Rice 4.91/5 (11 votes)

Tom Kha Gai is my go to order any time we have Thai. A traditional coconut based soup with either shrimp or chicken, mushrooms, ginger, lemongrass, chiles, and kaffir lime leaves. Sadly, it's difficult to replicate at home without making a special trip to an Asian market. Well, not this time! All the classic flavors without special ingredients. Enjoy!!

Thai Shrimp and Coconut Soup with Rice

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger, grated or minced
  • 2 cloves garlic, grated or minced
  • 1 red bell pepper, diced
  • 2 teaspoons red curry paste
  • 6 cups chicken stock
  • 14 ounces light coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon chile garlic sauce
  • 2 green onion, green parts sliced
  • 15 oz baby corn
  • 8 ounces mushrooms, sliced
  • 1 pound shrimp (medium), peeled and deveined
  • 1/4 cup cilantro, chopped
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Place rice and water into a lidded pot. Bring to a boil, reduce to low, cover and let cook 20 minutes.
  2. Meanwhile, heat oil in a stockpot over medium high heat until it begins to shimmer.
  3. Add garlic, ginger and red bell pepper.
  4. Cook until bell pepper is tender – about 3 minutes.
  5. Add curry paste and stir to combine.
  6. Add remaining ingredients (except cilantro), bring to a boil, reduce to low and let simmer for 5-10 minutes, or until shrimp are pink and no longer translucent.
  7. Add cilantro and season with additional lime juice, and salt and pepper to taste.
  8. Plate rice in the center of a bowl and ladle in soup.

Nutritional Information

Per Serving: Calories 454 Fat 18 Sat Fat 13 Sodium 1486 Carbs 58 Sugars 8 Fiber 4 Protein 18

NOTES

KID NOTE: I served the kids portions of rice, shrimp, and baby corn.

VEGETARIAN TIP: Use cubed firm tofu instead of shrimp.

GLUTEN MODIFICATIONS: Gluten free as written.

5 Comments

  1. Paige says:

    Loved this-very comforting without feeling heavy. Will make it again and again I’m sure.

  2. Empollock1 says:

    Absolutely delicious!! One of my favorites so far. Definitely going to make it again.

  3. royalgirl1@hotmail.com says:

    I was hesitant about this recipe at first, but then oh my! Somehow the lime and cilantro at the end made it just perfect. Leftovers the next day were even better. Definitely going to make this again.

  4. Angella says:

    My husband isn’t a big shrimp fan. How would I go about using chicken instead?

    • sstabenow says:

      The easiest way would be to use a rotisserie. Chop the meat into pieces and let heat thru with with the broth. If you’d like to use fresh chicken, cut it into pieces and cook with the red bell peppers.

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