Tom Ka Kung (Spicy Thai Coconut Soup With Shrimp)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 129.9
  • Total Fat: 9.7 g
  • Cholesterol: 47.6 mg
  • Sodium: 851.7 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 8.1 g

View full nutritional breakdown of Tom Ka Kung (Spicy Thai Coconut Soup With Shrimp) calories by ingredient
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Submitted by: LAYONEE
Tom Ka Kung (Spicy Thai Coconut Soup With Shrimp)

Introduction

A very tasty thai coconut/curry soup with shrimp! A very tasty thai coconut/curry soup with shrimp!
Number of Servings: 10

Ingredients

    1 teaspoon vegetable oil
    4 stalks fresh lemongrass, chopped
    3 large shallots, chopped
    8 sprigs fresh cilantro, chopped coarse
    3 tablespoons fish sauce
    32 ounces chicken broth
    2 (14 ounce) cans coconut milk
    1 tablespoon sugar
    1 -2 cup sliced mushrooms
    50 -60 raw shrimp (thawed)
    3 tablespoons lime juice
    2 teaspoons Thai red curry paste

    Optional: jasmine rice, 3/4 cup per person


Directions

- Heat oil in large saucepan over medium heat until just shimmering.

- Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).

- Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.

- Pour broth through fine mesh strainer and discard solids in strainer.

- Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.

- Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.

- Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.

- Add shrimp. Let simmer until shrimps are cooked (Don't overcook the shrimp!)

Optional: Serve with Jasmine rice.


Serving Size: Makes 12 cups (10-12 servings)

Number of Servings: 10

Recipe submitted by SparkPeople user LAYONEE.





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