35 mintime
Mediumdifficulty
4Servings
—Rating
Tom Kha Gai with Shrimp and Coconut Cream
85% authentic · Thai
A richer, more decadent variation of Tom Kha Gai featuring succulent shrimp and an extra swirl of coconut cream for enhanced creaminess and flavor.
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Ingredients
- Chicken breast1/2 lb, sliced
- Shrimp1/2 lb, peeled and deveined
- Full-fat coconut milk2 cans (13.5 oz each)
- Chicken broth1 cup
- Galangal2 inches, sliced
- Lemongrass stalks2, bruised and cut
- Kaffir lime leaves5-7
- Thai chilies1-2, sliced
- Fish sauce3 tbsp
- Lime juice3 tbsp
- Mushrooms (straw or oyster)1 cup, sliced
- Coconut cream1/4 cup (for finishing)
- Cilantro1/4 cup, chopped (for garnish)
- Saltto taste
- Water1/4 cup
Steps
- 1
In a pot, combine coconut milk, chicken broth, sliced galangal, bruised lemongrass, and kaffir lime leaves. Bring to a gentle simmer.
- 2
Add chicken slices and mushrooms. Cook for about 5 minutes until chicken is almost cooked.
- 3
Add shrimp and cook for another 2-3 minutes until pink and cooked through.
- 4
Stir in fish sauce, lime juice, and sliced Thai chilies. Taste and adjust seasoning with salt if needed.
- 5
Ladle the soup into bowls. Drizzle with coconut cream and garnish with fresh cilantro. Serve immediately.
