Tom Kha (Coconut Soup) With Shrimp, Easy

1. 1

   Cook as much Jasmine rice as needed.

2. 2

   Pour the chicken broth into a large pot over medium heat.

3. 3

   Shake the coconut milk thoroughly and add to the pot.

4. 4

   Add sliced mushrooms. (You can add chili oil now or anytime following. The longer it is mixing, the stronger the flavor).

5. 5

   Cut lemon grass into ~1 inch long pieces. Set aside. Thinly slice ginger. Set aside.

6. 6

   Cut a 10in x 10in square of cheesecloth. Place the lemon grass & ginger into the cheesecloth and tie closed. Drop the sachet into the pot.

7. 7

   Let simmer for ~15 minutes (usually the time I use to peel the shrimp and cut them in half).

8. 8

   Add Chili oil if you haven't already.

9. 9

   Add fish sauce, if desired.

10. 10

    Add shrimp. Cook ~3 minutes more (until shrimp are pink).

11. 11

    Take off the heat, remove the lemon grass/ginger sachet, and add lime juice.

12. 12

    Serve with desired amount of Jasmine rice.

* Per serving · 4 servings · Values may vary.