20-Min Tom Kha Kung with Jasmine Rice
Silky coconut broth with tender shrimp, galangal, and lime — ready in minutes. Served over steamed jasmine rice for a restaurant-quality Thai dinner that tastes like you spent hours cooking.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk, full-fat
- 1.5 tbsp fish sauce
- 2 tbsp lime juice
- ¾ lb fresh shrimp, peeled and deveined
- 2 tbsp galangal paste or Thai curry paste (red or green), with fresh cilantro
Instructions
- 1
Bring 2 cups salted water to a boil in a pot. Stir in rice, reduce heat to low, cover, and cook for 12 minutes until tender.
- 2
While rice cooks, pour coconut milk and 1 cup water into a separate pot or large skillet over medium heat.
- 3
Stir in galangal paste and fish sauce. Simmer uncovered for 2 minutes until fragrant.
- 4
Add shrimp and stir gently. Simmer 3–4 minutes until shrimp curl and turn opaque throughout.
- 5
Remove from heat. Squeeze in lime juice and taste; adjust fish sauce or lime to balance.
- 6
Spoon rice into bowls, pour soup over top, and garnish with fresh cilantro if desired.
Tools you’ll need
- pot with lid
- large skillet or soup pot
- wooden spoon
- serving bowls
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