Thai Coconut Soup with Tiger Prawns (Tom Kha Gung) Recipe

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Ingredients (serves 4)

• 2 cups of water
• 2 cups  of coconut cream
• 3 tbsp. of fish sauce
• 1 tbsp. of palm sugar (you can use white sugar)
• ½  pound tiger prawns (you may use tofu, beef, pork, or chicken instead of shrimp)
• ½ cup of galangal (you can use fresh, frozen, or dried galangal), sliced thin
• 1 stalk of lemongrass, diagonally sliced thin
• 2 green onions, chopped into 2-inches strips (you may use wild garlic leaves or Chinese chives instead of green onions)
• 1 cup of oyster mushrooms, sliced
• 2 tomatoes, cut into six pieces
• 2 kaffir leaves, remove the middle stem before adding to your pot
• 2-5 bird’s eyes Thai chili peppers, cut in half with seeds lengthwise (you many use jalapeños or serrano peppers instead of Thai chili peppers)
• 2  shallots, chopped
• 3 tbsp. of lime juice (a whole lime)
• ¼ tsp. of salt

Instructions

1. Heat up a sauce/soup pan over medium heat. 
2. Add water, galangal, lemongrass, shallots, kaffir leaves, mushrooms, and tomatoes to the pot and bring to boil.
3. Add fish sauce, palm sugar, and Thai chili to the pot and cook for 2 minutes.
4. Add coconut cream to the pot and bring to boil.
5. Turn off the heat and add tiger prawns and stir.
6. Add the green onions and lime juice.