Tom Kha in the Chamba Soup Pot
Thai coconut soup is a spicy and sour hot soup
with coconut milk. This soup
is rich and creamy, yet also tangy and salty.
Bursting with a variety of flavors from
the red curry paste and limes, aromatic lemongrass
and ginger, to the filling shrimp (or chicken if you prefer)
and meaty mushrooms - this soup has it all.
Chamba cookware is handmade from Colombian black clay
and is a unique addition to your kitchen -
easily going directly from stove to table.
These versatile soup pots are non-toxic
and are great for the conscientious cook's collection.
SHOP CHAMBA HERE.
the red curry paste and limes, aromatic lemongrass
and ginger, to the filling shrimp (or chicken if you prefer)
and meaty mushrooms - this soup has it all.
Chamba cookware is handmade from Colombian black clay
and is a unique addition to your kitchen -
easily going directly from stove to table.
These versatile soup pots are non-toxic
and are great for the conscientious cook's collection.
SHOP CHAMBA HERE.
* * *
Ingredients & Shopping List
1 Tablespoon of your favorite oil for Sautéing
½ a Large Onion - Finely Chopped
3 Cloves Garlic - Finely Chopped
1 Jalapeno Pepper Sliced (or any type of pepper you prefer)
1 inch worth of Ginger - Finely Chopped
1 Lemongrass Stalk (pound with the side of your knife and cut into 2” pieces)
4-8 Tablespoons Red Thai Curry Paste (we use the whole 4oz jar for maximum flavor)
8 Cups Chicken Broth
3 Cans Coconut Milk (typically 13oz and unsweetened)
Large package of your favorite Mushrooms, thickly sliced
2 Tablespoons Raw, Cane, or Brown Sugar
2-4 Tablespoons Fish Sauce (add more for flavor)
Juice of a whole lime (don’t worry, you’ll add more as a garnish)
1 lb Shrimp of your choice (if using chicken, account for longer cooking time)
Garnishes:
2-3 Green Onions Sliced Thin
2-3 Limes, Quartered
½ Cup Chopped Cilantro
Step 1: In your Chamba Soup Pot,
put your chicken broth on to boil.
Step 2: Heat up your Chamba Saute Pan
and when the oil is hot add your onion,
garlic, ginger, lemongrass, and jalapenos.
When those are cooked down after 5-10 minutes,
add your Red Curry Paste and stir constantly.
and when the oil is hot add your onion,
garlic, ginger, lemongrass, and jalapenos.
When those are cooked down after 5-10 minutes,
add your Red Curry Paste and stir constantly.
Step 3: Add the contents of your saute pan
into the soup pot of boiling chicken broth
and stir to mix together.
into the soup pot of boiling chicken broth
and stir to mix together.
Step 4: Add in coconut milk, mushrooms,
fish sauce, sugar, and lime juice.
Let it all cook together until it’s a roiling boil.
Step 5: Add your shrimp last as it cooks the fastest.
When the shrimp is fully cooked, turn off the heat
and ladle a hearty serving into your favorite soup bowl.
Chamba clay cookware stays hot for a long while,
so you can come back for seconds - which you will!
Step 6: Add your garnishes!
A sprinkle of chopped scallions, a handful of cilantro,
and as much lime juice as your heart desires. Enjoy!
A sprinkle of chopped scallions, a handful of cilantro,
and as much lime juice as your heart desires. Enjoy!
