Tom Kha, a beloved Thai soup, is renowned for its rich, creamy coconut milk base and tantalizing blend of flavors. This particular recipe, "Tom Kha No Mai Kung Sod" (ต้มข่าเห็ดโคนกุ้งสด), elevates the classic with the addition of delicate king oyster mushrooms and succulent fresh shrimp. The subtle earthiness of the mushrooms perfectly complements the sweetness of the shrimp and the vibrant spices within the aromatic broth. Prepare yourself for a culinary journey that will transport your taste buds straight to the heart of Thailand. This unique twist on a traditional favorite promises a satisfying and unforgettable dining experience.
The creamy texture, balanced spice, and fresh seafood combine to create a harmonious symphony of flavors. This detailed recipe guides you through each step, ensuring even novice cooks can achieve a restaurant-quality Tom Kha No Mai Kung Sod at home. Ready to embark on this delicious adventure? Let's dive into the step-by-step instructions below.
Tools Needed
- Knife
- Cutting board
- Pot
- Pan
Ingredients
- Red chili peppers
- Cha-om (young acacia leaves)
- Bamboo shoots
- Fresh shrimp
- Garlic
- Shallots
- Shrimp paste
- Seasoning powder
- Fish sauce
- Palm sugar
- Coconut milk
- Water
- Salt
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut red chili peppers into equal-sized pieces diagonally. Set aside.
- Clean and pick cha-om leaves.
- Wash, peel, and cut the ends of bamboo shoots. Cut in half, then into smaller equal pieces. Cut into suitable-sized sheets or strips.
- Remove the heads and shells from the shrimp, leaving the tails. Cut open the back of each shrimp to make it more appetizing.
- Boil bamboo shoots in salted water until tender. Drain and set aside.
Step 2. Make the Soup Base
- Pour coconut milk and water into a pan. Add garlic and shallots.
- Add shrimp paste, seasoning powder, fish sauce, and palm sugar. Mix well until seasonings melt.
Step 3. Cook the Soup
- Add shrimp, bamboo shoots, and chilies. Mix well and bring to a boil.
- Add cha-om leaves and stir. Cook until shrimp is done.
Step 4. Serve
- Serve hot.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Adding a little salt to the bamboo shoots while boiling helps prevent bitterness.
- Cutting the shrimp open makes it look more appealing and cooks more evenly.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 15-20g
FAQs
1. Can I substitute the shrimp?
Yes! Chicken, tofu, or even fish would work well as substitutes for the shrimp.
2. What if I don't have fresh bamboo shoots?
Canned bamboo shoots are a great alternative. Just drain them well before adding them to the soup.
3. How can I make the soup spicier?
Add more red chilies, or a dash of chili garlic sauce to taste. Start with a small amount and add more as needed.
This Creamy Coconut Milk Bamboo Shoot & Shrimp Soup is a delightful culinary experience, perfect for a weeknight dinner or a special occasion. The combination of rich coconut milk, crisp bamboo shoots, and succulent shrimp creates a flavor profile that’s both comforting and exciting. Enjoy this taste of Thailand from the comfort of your own kitchen!