Since it's winter, soups are au menu at least 3-4 times a week chez nous. And because I always try to introduce new dishes to my children, I have been making this shrimp version of Tom Ka Gai soup lately. I discovered Thai food while living in San Francisco... and can't get enough of it (and yes, I'd love to take a trip to Thailand to visit this beautiful country and eat more authentic food). Same with my husband, who does not mind having "just" a Tom Ka Gai soup for dinner (if with shrimp, he is a little bit disappointed!). Same with my children who enjoy it but still prefer la Soupe Chinoise that they request more, especially when I am about to serve du potage aux legumes!
As I was serving this soup the other day, we talked about Thailand and the fact that one of his classmates was going to move back there permanently in a few weeks. H. then said "oh, il va manger de la soupe aux crevettest tous les jours alors?" (he is going to eat shrimp soup everyday then...). I don't know if Thai people eat shrimp/Tom Ka Gai soup everyday in Thailand... but I sure could have some often in the cold days of winter in Philadelphia! Bon Appétit!
- 1.5 L (6 cups or 48 Fl oz) vegetable (chicken) stock
- 4-5 shrimp per person ( or 1 or 2 chicken breast, cut in thin slices)
- 1 Lemongrass stalk
- 4 keffir lime leaves
- 1 cup mushrooms (shiitake prefered)
- 1 small piece of galangal
- a few fresh red chilies (2-3) (or red crushed pepper)
- 1/2 to one can coconut milk
- 2 Tbs (30 ml) lime juice
- 2 Tbs (30 ml) fish sauce
- Fresh coriander or fresh Thai basil
- sugar (optional)
- In pot, grate the end of the Lemongrass stalk; cut the rest of the stalk and keep it for later.
- Pour vegetable/chicken stock and bring to a boil. Add shrimp/chicken pieces and mushrooms , reduce heat to medium-high. Cook until shrimp/chicken is cooked. Reduce heat to medium heat.
- Add lemongrass stalk, galangal, kefir leaves, coconut milk, chilies and fish sauce. Cook for about 2-3 mn.
- Reduce heat to minimum, add lime juice.
- Adjust the flavor: if not salty enough, add more fish sauce, a teaspoon at a time; if too sour, add a few teaspoon of sugar; if too spicy, add more coconut milk; if not spicy enough, add more chili peppers.
- Serve with fresh coriander or basil.My Personal Comments
- I serve this soup as a main course for our family. I add a little bit of rice noodle if I feel that they won't have enough that evening.