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Thai Coconut Soup in the Chamba Soup & Bean Pot

December 05, 2022

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.

What you’ll need: Chamba 6qt Soup Pot & Chamba 8” Saute Pan

* * *

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.

Step 3: Add the contents of your saute pan
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!

This recipe is inspired by the Tom Kha Gai recipe from 40Aprons.

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Basic Quinoa in the Chamba Soup Pot

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