Tom Ka Kung (Spicy Thai Coconut Soup With Shrimp)
 Recipe){kind=link}
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
Introduction
A very tasty thai coconut/curry soup with shrimp! A very tasty thai coconut/curry soup with shrimp!Number of Servings: 10
Ingredients
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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.
- 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.
Member Ratings For This Recipe
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