Tom Kha Goong
Tom Kha Goong also known as Tom Kha is a piquant soup made with shrimp, peppers, and tofu using a homemade spice paste simmered in coconut milk. You can customize this soup with chicken (Tom Kha Gai) and add other veggies such as broccoli and carrots. This soup is so filling and balanced that you can enjoy it by itself or with steamed rice on cool fall evenings or winter nights!
Equipment
- Wok
Ingredients
For the spice paste:
- 2 Thai chili small
- 1 tbsp galangal peeled, chopped
- 4 lemongrass white part only
- ½ tsp lime zest
- 2 shallot medium, chopped
- 3 sprig cilantro
- ¼ tsp salt
For the Tom Kha Goong:
- 1½ tbsp coconut oil virgin
- 3 cloves garlic minced
- ½ lb shrimp peeled, deveined
- 10 shiitake mushroom fresh, sliced
- 1 bell pepper cubed
- 4 cup coconut milk
- 1 cup baby spinach
- 4 oz firm tofu cubed and air-fried
- 1 tsp salt
- 1½ tbsp lime juice
- 1 tsp coconut palm sugar
- ½ tbsp fish sauce
- 1 tsp chili sesame oil for garnish
- 2 scallion for garnish
Instructions
- Prepare the ingredients. Air-fry the tofu at 400 degrees F for 10 minutes.
- Grind the ingredients for the spice paste in a spice grinder with 1-2 tablespoons of water until a smooth paste.
How to make Tom Kha Goong:
- Heat the wok, and add the coconut oil. Add the garlic and spice paste and sauté for a minute until fragrant. Toss in the shrimp and sauté until the shrimp turns orange for 2-3 minutes on medium to high heat.
- Sauté the mushrooms for a minute with the shrimp.
- Lower the heat and add the coconut milk and the peppers and air fried tofu. Season with salt.
- Simmer the soup and add the spinach. Cook for 2-3 minutes and season with the fish sauce.
- Turn off the heat and add the lime juice and coconut palm sugar.
- Garnish with scallions and drizzle chili sesame oil on top. Serve hot.
Video
Notes
- If you are making fresh coconut milk, then use the first batch of milk at the end of cooking the soup. Use the second lighter coconut milk for cooking the veggies and then add the thick first milk at the end. I extracted coconut milk from one whole brown coconut.
- Kaffir lime leaves can also be used. Add a few leaves along with spinach.
Nutrition
Calories: 125kcalCarbohydrates: 12gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 895mgPotassium: 341mgFiber: 3gSugar: 4gVitamin A: 1818IUVitamin C: 49mgCalcium: 66mgIron: 2mg
