Tom Kha Goong is one of Thailand’s most popular soups and I definitely know why! This soup is packed with all kinds of flavors, if you don’t like it, well you may or may not be a little crazy. I decided to make this soup on a 100 degree day without air conditioner in my house. Probably wont do that again, but it was still pretty life changing. The “Goong” in the name means shrimp. You can use chicken in place of the shrimp if you desire. Heck, I even use chicken and shrimp together if I cant decide what kind of mood I’m in.
This recipe tastes super authentic however I cheated a little bit on the ingredients to make it easier for you guys to find the products you will need to make it…You’re welcome.
Normally you would need Galangal root and lemon grass stalks…
If you have access to these ingredients by all means buy them!
But here is the alternative.
This little lemongrass paste to our left is a game changer, no more mincing lemongrass, or picking the lemongrass stalks out of you soup because you don’t want to eat them. To our right we have a Tom Kha packet….and let me tell you, she has all the ingredients you need for this soup shoved into a little packet.
The lemongrass paste is available at almost every grocery store I have been to so you shouldn’t have a problem finding it. If you have no way of getting to an Asian market then you can purchase the packets on amazon! Amazon
Also for the sauces you will need mushroom soy sauce and fish sauce, both can be found at an Asian market. Although I have seen fish sauce sold pretty much anywhere these days which makes me very happy.
TIME TO PREP OUR VEGGIES!
Roughly chop the cilantro, slice the onion, chop the grape tomatoes in quarters, juice the limes, and cut the hot chili peppers in half. If you are using Galangal root and lemongrass, cut the root in thin rounds and chop the lemon grass in 1 inch pieces.
Ok, the next step is to add the chicken stock to a large pot along with the lemongrass paste, and the Tom Kha packet. Boil on high for about 2 minutes, stirring frequently. If you are using Galangal root and lemongrass, boil them both in the chicken stock for about 5 minutes.
Add the coconut milk and reduce the heat to medium high, heat until hot, then add the shrimp (or chicken), onions, mushrooms, fish sauce, mushroom soy sauce, sugar, and hot chili peppers.
Stir occasionally, cook for about 5 minutes until the veggies are soft and the shrimp (if raw) or chicken are cooked through.
Lastly, add the lime, cilantro, and grape tomatoes and cook and additional 2-3 minutes. Easy enough right?
Don’t forget to serve this over Jasmine rice, yes I know its a soup, but the Thai people eat it over rice and once you eat it that way, it becomes more than a soup trust me.
You may not be able to eat just one bowl, but that’s ok. I don’t judge.
- •1 lb. chicken or shrimp
- •2 big limes (or about 4-5 key limes)
- •1 small yellow onion
- •3/4 cup mushrooms (any kind)
- •2 tbsp. lemongrass paste
- •1 packet Tom Kha paste
- •2-3 Thai chili peppers
- •3/4 cup cilantro
- •1/2 cup grape tomatoes
- •2 cans coconut milk
- •1 cup chicken broth
- •2-3 tbsp. palm sugar ( or regular white sugar)
- •2 tbsp. fish sauce
- •2 1/2 tbsp. mushroom soy sauce
- Roughly chop the cilantro, slice the onion, chop the grape tomatoes into quarters, slice the mushrooms, juice the limes, and cut the chili peppers in half. If you are using Galangal root and lemongrass stalk, cut the root into thin rounds, and chop the lemongrass into 1 inch pieces.
- Boil the chicken stock, lemongrass paste, and Tom Kha packet on high for about 2 minutes, stirring frequently. If you are using the root and lemongrass, boil them in the chicken stock for about 5 minutes.
- Add the coconut milk and reduce heat to medium high, cook until hot, then add the shrimp or chicken, onions, mushrooms, fish sauce, mushroom soy sauce, sugar, and chili peppers.
- Stir occasionally, cook for about 5 minutes until veggies are soft and the shrimp or chicken is cooked through.
- Reduce heat to medium low and add the lime juice, cilantro, and tomatoes, cook for an additional 2-3 minutes. Serve over Jasmine rice and ENJOY!!!
- If you are using Galangal root and lemongrass in place of the Tom Kha paste packet and lemongrass paste, use about 4-5 rounds of cut Galangal root and 5 inch sized pieces of lemongrass stalks. You will need to increase the amount of fish sauce and mushroom soy sauce to taste.