Thai Coconut Shrimp Soup (Tom Kha Goong)

Ingredients:

• 🍤 500g (1 lb) shrimp, peeled and deveined
• 🥛 4 cups coconut milk
• 🥥 2 cups water or seafood stock
• 🧄 2 cloves garlic, minced
• 🧅 1 medium onion, sliced
• 🌿 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 🌶️ 2-3 Thai chilies (optional, adjust to taste), sliced
• 🪴 4-5 kaffir lime leaves (optional)
• 🥕 1 medium carrot, thinly sliced
• 🥄 1 tbsp fish sauce (or soy sauce for vegetarian)
• 🍋 2 tbsp lime juice
• 🌱 1/2 cup fresh mushrooms (shiitake or button)
• 🌿 Fresh cilantro for garnish
• 🧂 Salt to taste

Preparation Time:

• Prep: ⏱️ 10 minutes
• Cooking: ⏱️ 20 minutes
• Total: ⏱️ 30 minutes

Instructions:

1. Prepare the broth:
   🥛 Step 1: In a large pot, combine coconut milk and water or seafood stock. Add lemongrass, kaffir lime leaves, and sliced onion. Bring to a gentle boil.
2. Sauté the vegetables:
   🥕 Step 2: Add garlic, mushrooms, carrots, and Thai chilies (if using). Simmer for 10 minutes until the vegetables are tender.
3. Cook the shrimp:
   🍤 Step 3: Add shrimp to the soup and cook for 3-5 minutes, or until they turn pink and opaque.
4. Season the soup:
   🥄 Step 4: Stir in fish sauce and lime juice. Adjust salt to taste. Remove lemongrass and lime leaves before serving.
5. Serve:
   🍵 Step 5: Serve hot, garnished with fresh cilantro and a wedge of lime on the side.

Tips for Enjoying:

This soup pairs beautifully with jasmine rice or crusty bread.