This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.

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  • Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.

  • To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutrition Facts

314 calories; protein 15.3g 31% DV; carbohydrates 17.2g 6% DV; fat 21.6g 33% DV; cholesterol 86.3mg 29% DV; sodium 522.6mg 21% DV. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2006
first, thank you for the good reviews. And, babbini ur totally right, when i submitted this recipe to the site , i put red curry powder, and u can substitute it for cayenne pepper too, but i think it was a typing mistake, they deleted the word red. And u can substitue galangal by ginger, however don't skip the lime leaves or the lemongrass, it makes a big difference. thanks again!! Read More
(77)

Most helpful critical review

Rating: 3 stars
12/22/2010
I added 4 cups of water instead of two one of those cups being chicken broth not water. Otherwise its too heavy and the coconut taste is too strong. I also added two finely chopped green peppers and 1 cup of finely chopped mushrooms. Tasted pretty good. Read More
(5)
96 Ratings
  • 5 star values: 66
  • 4 star values: 25
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/09/2006
first, thank you for the good reviews. And, babbini ur totally right, when i submitted this recipe to the site , i put red curry powder, and u can substitute it for cayenne pepper too, but i think it was a typing mistake, they deleted the word red. And u can substitue galangal by ginger, however don't skip the lime leaves or the lemongrass, it makes a big difference. thanks again!! Read More
(77)
Rating: 4 stars
02/09/2008
Easy on the brown sugar I would put a tablespoon. Also we couldn't find lime leafs so we zested a lime instead. Just as good in my opinion. Read More
(58)
Rating: 5 stars
06/08/2006
oh my gosh- it is authentic and tastes just like the one at a local restaurant! Aince I eat Thai but rarely make it I asked an asian friend to pick up some of the harder to find ingredients-asian mkt only. Galangal is apparently VERY close to ginger so you can use it interchangably. And the curry should be red Thai curry not the regular kind... This is delicious! Thank you for the recipe. Please post more! Read More
(53)
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Rating: 5 stars
01/15/2008
I've had Thom Kha Gai in many great Thai restaurants and this rivals the best. I'm sure it would have been even better had I used Kaffir leaves but couldn't find them at the grocery store. I also substituted ginger for galangal. I used half the mushrooms required which was a good amount and used chicken instead of shrimp. Can't wait to make this for company. Read More
(15)
Rating: 5 stars
02/06/2007
This recipe is the best on AllRecipes.com. I cannot believe I made such authentic tasting Thai soup just as good as a Thai restaurant's! The only changes I made were 1- used yellow curry instead of red 2- couldn't find kaffir lime leaves so used a whole lime rind instead and 3 - added baby corn to the mix. This soup is gonig to becomea staple when I need to impress visiting family and friends. Thank you so much! Read More
(12)
Rating: 5 stars
12/04/2018
This was a huge hit amongst all my friends. I went heavy on the lime leaves galangal and added fresh basil from the tube (in the refrigerated section). Substituted chicken for shrmip and chicken turned out very moist. Before straining out the herbs keep tasting broth until it tastes flavorful to you. Read More
(12)
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Rating: 5 stars
07/09/2008
Like many other reviewers I could not get all the ingredients for this recipe. Even so it still came out tasting just like the Thai Coconut Soup I get from my favorite restaurant without hurting my wallet. This recipe makes a fabulously rich soup that is a treat for the senses. Read More
(10)
Rating: 5 stars
04/12/2008
FANTASTIC! This soup came out oh oh ooooh so good. My roommate who never had Thai loved it! The smell alone was stunning! A true dish for the senses! Just a few things though: 1)the serving size i chose was for 8 yet it only was enough for 4 of us (and we are not big eaters) 2) The galangal amount was a tad too little. Next time I will probably double it. 3) I used regular yellow curry powder and it still came out good. I will try Thai red powder next time. I couldnt find it so I had to go with the regular yellow one. Read More
(9)
Rating: 5 stars
11/16/2007
I couldn't believe how close this tasted to my favorite Viet/Thai restaurant. I added more vegetables and chicken and it came out soooo good. You can add pretty much anything to this soup and it will come out delicious. I thought that the recipe called for too much liquid so I cut back to 1 can coconut milk and 1 cup water but I was wrong...the soup is what makes this dish so good. Read More
(8)
Rating: 3 stars
12/22/2010
I added 4 cups of water instead of two one of those cups being chicken broth not water. Otherwise its too heavy and the coconut taste is too strong. I also added two finely chopped green peppers and 1 cup of finely chopped mushrooms. Tasted pretty good. Read More
(5)
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