20-Min Tom Kha Gai with Shrimp
Creamy coconut broth with tender shrimp, lime, and just enough heat. This one-pot Thai soup is restaurant-quality but ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 26g
cozycomfortingthaishrimpsilkytenderweeknightsoup
Ingredients
- 1 lb shrimp, peeled and deveined
- 13.5 oz can coconut milk
- 1 cup chicken or seafood broth
- 1.5 tbsp Thai red curry paste
- 3 tbsp fresh lime juice
- 1 tbsp fresh ginger, minced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Bring coconut milk and broth to a simmer in a large pot over medium-high heat.
- 2
Stir in curry paste and ginger until the paste dissolves, about 1 minute.
- 3
Add shrimp and cook without stirring for 2 minutes until they just start to turn pink.
- 4
Stir gently and cook 2 more minutes until shrimp are opaque throughout.
- 5
Remove from heat and squeeze lime juice over the top.
- 6
Ladle into bowls and top with fresh cilantro. Serve immediately.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- ladle
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