Shrimp Tom Kha

Shrimp Tom Kha

 

Ha, I just realized I forgot to add the Thai basil into my soup last night!  Seriously one of the most important ingredients.  And I enjoyed eating the soup but the entire time I kept thinking something was missing.  Bummer especially when I made this for a friend.  Oh well, you win some and you lose some.  My version of tom kha runs on the mild side using garlic, lemongrass, ginger, tamari, lime juice, and Thai basil for flavoring.  You can easily spice it up with some sort of pepper.  The soup comes together quickly, leaving the majority of the time in the prep work.  I like a variety of veggies in mine.  For this batch I used onion, shiitakes, sweet potato, carrot, celery, baby bok choy, and tomato.  I served  it over some brown rice noodles.  Good eats.

 

First I soften my onions in some olive oil

Then in the soup pot I brown the garlic lightly

Next goes in the lemongrass, ginger, and majority of the vegetables

Coconut milk and broth are brought to a simmer until veggies are just tender; then last goes in the soft veggies and shrimp. Oh and the Thai basil!

Served with tomato wedges and lime

*

Shrimp Tom Kha

  • 2 tablespoons garlic chopped
  • 1-2 tablespoons grated ginger
  • 2 tablespoons lemongrass (I use the stuff in the jar)
  • small onion, sliced into half moons
  • shiitake mushrooms, sliced
  • sweet potato, cubed and steamed until fork tender
  • carrot, sliced
  • celery, sliced
  • baby bok choy, chopped leaves and stems separated
  • lime juice, from about 1/2 a lime
  • 1 can coconut milk
  • 2 cans of water
  • 2-3 teaspoons Better Than Bouillon vegetable base
  • 3-4 tablespoons tamari
  • 1/2 lb large shrimp, peeled, deveined, and chopped into 1″ bites
  • tomato wedges
  • brown rice noodles, cooked according to box
  • grapeseed oil
  1. In a pot heat up some grapeseed oil and soften the onions.  You don’t have to do this step but I like my onions soft so I cook them separately first.
  2. In a soup pot heat up 2 tablespoons of grapeseed oil over medium-high heat.  Add the garlic and cook until it just starts to brown.  It goes from lightly brown to burnt fast so be aware.
  3. Add the onions, shiitakes, sweet potato, carrot, celery, bok choy stems, ginger, and lemon grass.  Mix well.
  4. Next add in the lime juice, coconut milk, water, vegetable base, and 2 tablespoons of the tamari.  I start with just a bit of tamari and add more if needed.  Bring to a simmer and cook until veggies are just tender.  Taste broth and adjust seasoning if necessary: more tamari, lime juice, vegetable base, ect..
  5. Lastly stir in the shrimp, bok choy stems, and Thai basil.  Cook for another 2-3 minutes.
  6. Serve over brown rice noodles and top with tomato wedges and a slice of lime.  Serve with more Thai basil and some sort of hot pepper sauce if desired.

** I just wanted to post a little update.  As I was eating my leftovers with some Thai basil this soup recipe was officially spot on.  So don’t forget the basil like me!  But I thought of a better idea for cooking the sweet potato.  I chose to steam mine and then add it to the soup, but I would instead cook the garlic and then make the broth adding in only the raw sweet potato.  Let it simmer until tender and then add in the rest of the veggies.  Just a thought.

Oh and check out my awesome bowl!!!

Soup WITH the Thai basil

Bowl designed for easy holding so you can eat on the couch :)

With nifty chop stick holder!

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