Chef Harold Dieterle fell in love with this essential Thai soup on a trip to Thailand. He dedicated himself to perfecting the dish at home—including a follow-up trip to Thailand. The result is Kin Shop’s incredible signature take on this classic coconut milk soup.
| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 1 serving |
Ingredients
- 2 teaspoons vegetable oil
- 1 teaspoon garlic clove, finely-minced
- 1 teaspoon ginger, finely-minced
- 1/2 teaspoon lemongrass, finely-minced
- 1 teaspoon shallot, finely-minced
- 1 cup coconut milk
- 2 Kaffir lime leaves, available at Asian grocery stores
- 1/3 cup water, or light stock
- 1 1/2 teaspoons fish sauce, to taste
- 1 teaspoon palm sugar, coarsely-chopped, available at Asian grocery stores
- Thai dried chile, or to taste
- 3 head-on prawns, large, peeled and sliced in half lengthwise
- 1/3 cup Asian long beans, cut into 1-inch pieces, or substitute green beans
- 1 tablespoon soft tofu, diced
- 2 tablespoons pan-roasted mushrooms, such as shiitake or shimeji, sauteed in a very hot pan with a little olive oil and salt
- Lime, to taste
- Cilantro leaves, to garnish
- Thai chili oil, to garnish
Instructions
- In a small saucepan set over medium-high heat, heat the vegetable oil until shimmering. Add the garlic, ginger, lemongrass and shallot. Saute until fragrant, about one minute. Add the coconut milk and bring to a simmer. Add the kaffir lime leaves and water, and return the soup to a simmer. Add fish sauce to taste.
- To the saucepan, add the palm sugar, and let the soup gently simmer for 3 to 4 minutes. Add the dried chili and stir to combine. Simmer the soup for about 10 minutes, to blend the flavors.
- Remove the heads from the prawns and squeeze the roe into the soup. Discard the heads. Peel and slice the shrimp and add to the soup. Simmer gently for a minute, until the shrimp are barely cooked through. Add the long or green beans, tofu, and mushrooms to the soup. Remove the soup from the heat and finish with a squeeze of lime juice. Pour the soup into a deep bowl, removing the kaffir lime leaves. Garnish with cilantro and chili oil. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 156 |
| Total Fat | 15 g |
| Saturated Fat | 11 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 7 mg |
| Sodium | 244 mg |
Reviews
Sounds great