Thai Shrimp Soup with Coconut Milk (Tom Kah Kung)

January 27, 2014

Thai soups are infused with an exotic blend of aromatic spices that range from garlic and galanga to parsley and basil leaves. One of the cuisines most wonderful soups is Tom Kah Kung, which is a spicy shrimp broth with coconut milk. It is an ideal dish on a cold winter night and works as a full dinner when served with a side of sticky rice.

24 large raw shrimp, peeled and deveined
8 ounces shiitake mushrooms sliced (white mushrooms can be substituted if you don't have shiitake)
8 ounces baby bok choy
6 cups fish stock (chicken stock can be substituted if you don't have fish stock)
4 garlic cloves, minced
1 ounce galanga (ginger root can be substituted if you don't have galanga)
2 stalks of lemongrass cut into in inch pieces
4 ounces fresh lime juice
4 red chiles cut in half
4 ounces of coconut milk
2 ounces fresh Thai basil leaves
2 ounces fresh Thai parsley leaves
3 tablespoons fish sauce

Boil the fish stock with the lemongrass. Once boiling, add the garlic, galanga, lime juice, red chiles and fish sauce and let simmer for 5 minutes. Add the shrimp and the baby bok choy and simmer for 3...
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Nutritions

Calories
838

Sodium
5352mg
223% DV

Fat
44g
68% DV

Protein
60g
120% DV

Carbs
110g
37% DV

Fiber
35g
143% DV