10-Min Tom Kha Kung
Creamy coconut broth with shrimp, built on Thai curry paste and coconut milk. Ready in under 10 minutes — the ultimate weeknight Thai dinner.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 32g
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Ingredients
- 1 lb shrimp, peeled and deveined
- 14 oz coconut milk (full-fat)
- 2 tbsp Thai red curry paste
- 1 whole lime (juiced)
- 1 tbsp fish sauce
- 1 tbsp fresh ginger, minced
- ¼ cup fresh cilantro and green onion, chopped
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 60 seconds.
- 2
Add curry paste and ginger, stir constantly until fragrant, roughly 30 seconds.
- 3
Pour in coconut milk and 1 cup water, stir to combine, then bring to a simmer.
- 4
Add shrimp and fish sauce, stir occasionally until shrimp turn opaque, about 3 minutes.
- 5
Squeeze in lime juice and taste; adjust salt or lime to preference.
- 6
Ladle into bowls and garnish with cilantro and green onion. Serve immediately.
Tools you’ll need
- large pot (3+ quart capacity)
- wooden spoon or silicone spatula
- ladle
- measuring spoons
- cutting board and knife
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