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La Chamba Recipes

Thai Coconut Soup in the Chamba Soup & Bean Pot

December 05, 2022

Thai Coconut Soup in the Chamba Soup & Bean Pot

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!


 
 

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