Tom Kha Gai (Thai Coconut Soup with Shrimp) by:Jennifer Barsamian

22nd July, 2014 - Posted by ksenior - No Comments

JBWWCoconutShrimpSoup Instagram:@liveeatlose

I was so inspired by the arrival of my new Lékué Ogya XL! And while I know a traditional Tom Kha Gai is a coconut soup made with chicken…all of the pictures on my new Ogya box were saying SHRIMP! So I went for it and hit a home run on my first try! This started out as a shrimp dish that I ladled over coconut mango cauliflower fried rice…but I discovered that it really is a soup! It was made in minutes in the microwave! The leftovers were delicious! And depending on how hungry you are, this recipe can serve anywhere from 3-4 people without any guilt at all! My mouth is watering as I type this! Yum!

4 servings=4PPV per serving. 3 servings=5PPV per serving


2 garlic cloves, minced

½-1 tbsp. ginger root, peeled and sliced

14oz. can of light coconut milk

juice of one lime

1 cup. chicken broth

1 tbsp. red curry paste

salt and pepper to taste

16 oz. wild blue shrimp, uncooked and with tails

2 cups of fresh mixed Asian vegetables (I cheated with an entire container from trader joes)

fresh cilantro for garnish, and I like more limes!


Place the garlic, ginger and red curry paste in the bottom of the Ogya. Next add the coconut milk, broth, salt and pepper and lime juice. Whisk to break up the red curry paste. Add the shrimp and veggies and toss. Close the Ogya and microwave on high for 6-8 minutes, stirring every two minutes. Once the shrimp are cooked through, ladle into bowls and garnish with cilantro and more lime juice! I ate this with zoodles (zucchini noodles) on the second day to bulk up my leftovers! Light and healthy and the perfect summer soup!




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