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Tom Khaa
Ingredients
- 3-4 cups chicken stock
- 1 stalk lemongrass (lower 1/3 finely minced and upper part kept whole)
- 3 cloves garlic, minced
- 1/2 tsp dried crushed chili or to taste
- 3 makrut lime leaves
- 1/2 to 3/4 cup fresh shiitake mushrooms, thinly sliced
- 12 to 14 medium or large raw shrimp, shelled
- 1 green and/or red bell pepper, sliced
- Handful of cherry tomatoes (optional)
- 1/2 can coconut milk or to taste
- 2 Tbsp fish sauce
- 1 tsp brown sugar (optional)
- Squeeze of lime juice (optional)
- 1/3 cup fresh cilantro, chopped (optional)
- Steamed white rice
Instructions
- Pour chicken stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.
- Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
- Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5 to 6 minutes, or until shrimp are pink and plump.
- Turn down the heat to low and add coconut milk and fish sauce. Taste-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoon brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer or creamier, or if it's too spicy for your taste.
- Serve in bowls over rice with fresh cilantro sprinled over.