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Tom Kha Soup with Shrimp
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Tom Kha Soup with Shrimp. Gluten Free Tom Kha Soup.

Course: Soups
Cuisine: Thai
Keyword: Tom Kha Soup
Servings: 6 servings
Calories: 333 kcal
Author: Alyssa Brantley
5 from 1 vote
  • 8 cups homemade Shrimp Stock see NOTES
  • 3 inch piece of galangal sliced and crushed
  • 1 stalk about 18" fresh Lemongrass, cut into 3" long sections and crushed
  • 6 to 8 Kaffir Lime leaves torn in half
  • 2 to 3 Thai chiles OR 3 to 4 red Serrano chiles crushed PLUS 1 thinly sliced for serving
  • 1 pound cleaned deveined and peeled medium size shrimp
  • 4 ounces fresh brown beech mushrooms see NOTES
  • 2 ounces crimini mushrooms sliced into 1/2" pieces
  • 3 cups full fat coconut milk (approximately 2 cans)
  • 3 tablespoons high quality fermented fish sauce
  • 4 tablespoons freshly squeezed lime juice
  • pinch or two of salt depends on salinity of stock used so taste first%http://www.everydaymaven.com/wp-content/uploads/2015/09/IMG_1907.jpg
To Prepare:
  1. Slice galangal into thick pieces and use the back of your chef's knife to crush each piece.

    Tom Kha Soup with Shrimp from www.EverydayMaven.com
  2. Cut lemongrass stalk into 3" long pieces, crush each piece with the back of the chef's knife. Rip or slice each Kaffir Lime leaf in half.

    Tom Kha Soup with Shrimp from www.EverydayMaven.com
  3. Gently crush each hot chile taking care to leave the stem intact.

    Tom Kha Soup with Shrimp from www.EverydayMaven.com
  4. Trim stems from beech mushrooms and slice crimini mushrooms into 1/2" thick pieces. Squeeze lime juice, measure 4 Tablespoons and set aside. Finally, if using a chile for serving, thinly slice into rounds and set aside.

To Cook:
  1. Combine stock, crushed galangal, lemongrass and chilies along with sliced lime leaves in a soup pot over medium high heat. Bring to a boil, cover and immediately lower to a simmer.

    Tom Kha Soup with Shrimp from www.EverydayMaven.com
  2. Simmer for 15 to 20 minutes, allowing flavors to meld. Remove lid and use a slotted spoon to remove galangal, lemongrass and lime leaves. I like to leave the chilies in but if you want this super mild, remove those at this point.

    canned full fat coconut milk
  3. Add raw shrimp and mushrooms and continue cooking for an additional 3 to 5 minutes until shrimp are pink and cooked through.
  4. Remove pot from heat and slowly stir in coconut milk. Season with fish sauce, lime juice and a pinch or two of salt (if necessary). Serve hot and Enjoy!

    Tom Kha Soup with Shrimp from www.EverydayMaven.com
Nutrition Facts
Tom Kha Soup with Shrimp
Amount Per Serving
Calories 333 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 21g131%
Sodium 1761mg77%
Potassium 745mg21%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 8g9%
Protein 10g20%
Vitamin A 80IU2%
Vitamin C 15.1mg18%
Calcium 128mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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