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Tom Kha Soup with Shrimp. Gluten Free Tom Kha Soup.
Slice galangal into thick pieces and use the back of your chef's knife to crush each piece.
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.
Gently crush each hot chile taking care to leave the stem intact.
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.
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.
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.
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!