Thai food is so loved in my household! I typically make some sort of Thai cuisines once a week. Growing up, my mom did a lot of her business tradings with partners in Bangkok and I would practically be living there (aka flying back and forth frequently) for 2 years. It was also where I fell in love with spicy food and all of kinds of heart warming soups. Since I love the taste of coconut, which you can tell by the name of my blog, this recipe is one of my all time favorite (Tom Kha) . If you like a variety of seafood, feel free to add in squid, clams, etc. I just like to keep it simple with jumbo shrimps lol.
* Note: since I prefer to keep my fat intake low, my soup broth isn’t quite as fatty/rich as some people may prefer it to be. If you love rich coconut soup, simply replace light coconut milk with full fat one and replace water with chicken broth 🙂
-2 cups of chicken broth (I make my own just by boiling a whole chicken)
-4 cups of water
-1 can of light coconut milk + half a can of full fat coconut milk
-Fresh squeezed juice of 2 lime + zest of 1 small lime + some Kaffir leaves if you can find some at the Asian market
-1 small shallot
-Plenty of fresh chopped cilantro, jalapeno, sliced mushroom green onion. PLENTY
-fresh lemongrass (2 inches) or dried lemongrass
-Salt, pepper, red pepper flakes + fish sauce (crucial)
-Shrimp/ chicken of your choice
-2 teaspoons of coconut sugar
-In a large pot, slow heat coconut milk + chicken broth + water until well-blended and warmed
-In a separate pan, melt a bit of coconut oil, then add chopped shallot and lemongrass until it gets a nice fragrant. Don’t over burn. Pour this into the soup.
-Add red pepper, jalapeno and let it simmer for 20 minutes (if you don’t like spicy food, skip the spicy stuff).
-Strain out the shallot+lemongrass+jalapeno if you wish to. I like to keep it in to give the maximum flavor
-now add in your protein and continue to cook for 10-15 minutes
-Turn heat really low then add mushroom+ lime juice+ 1 tablespoon of fish sauce+coconut sugar. Stir for 2 minutes then taste + adjust to your liking
-Serve hot with cilantro and green onion on top