Tom Kha Goong
The more vibrant sister to Tom Yum soup. The addition of coconut milk makes this dish, rich, creamy, savory & tangy
Equipment
- 1 Caraway Pot https://ap.carawayhome.com/linnaeats10
Ingredients
- 3 Thai river prawns Optional to add more as preferred
- 1/2 lb white prawns Optional to add more as preferred
- 6 New Zealand mussels Optional to add more as preferred
- 1 L water
- 1 Stock lemongrass
- 1 Knob galangal (7 Slices)
- 8 kaffir lime leaves
- 1 tbsp minced garlic
- 1 tbsp tom yum paste
- 1 tbsp granulated chicken bouillon
- 1/8 Cup fish sauce
- 1 tbsp oil
- 1 Can coconut milk
- 1 Dash MSG Optional
- 1 tsp palm sugar
- 1 Squeeze lime juice As Desired
- 1/2 Cup cherry tomatoes
- 1 Cup beech mushrooms
Instructions
STEP 1: CLEAN & PREP SEAFOOD
- Thoroughly rinse & clean seafood
- Trim antennas, and legs on the Thai River Prawns and White Prawn
- Cut Squid to 2-3 inch pieces
- Set aside
STEP 2: PREPARE AROMATICS
- Throughly clean and rinse lemongrass, galangal, and kaffir lime leaves
- Thinly slice white part of lemongrass
- Cut the thinner green ends of the lemongrass to approximately 5 inches
- Thinly slice galangal
- Bruise and cut kaffir lime leaves
- Set aside
STEP 3: TOM KHA GOONG
- To a pot add oil and set to medium heat
- Add aromatics and sauté for 5 mins
- Add minced garlic
- Add Tom yum paste
- Add fish sauce
- Add 1 can of coconut milk
- Simmer on low for 7 mins
STEP 4: TOM KHA GOONG
- To a pot add oil and set to medium heat
- Add aromatics and sauté for 5 mins
- Add minced garlic
- Add Tom yum paste
- Add fish sauce
- 1 can of coconut milk
- Simmer on low for 7 mins
- Add seafoodÂ
- Add msg
- Add palm sugar
- Simmer on med heat for 10 mins12. Remove from range; add tomatoes, mushrooms & cilantro
- *Optional to add more protein and adjust to taste*
Video
Notes
ENJOY over a hot bowl of steaming hot ice which you can find on Amazon, Sprouts OR online at www.4elephantsfoods.com
Don’t forget to also check out THE BEST COCONUT MILK by @fourelephantsfood
Tried this recipe?Let us know how it was!