Fall is finally here in Southern California. In the mornings and nights, I have started to feel the chills in the air, and I am super excited to be making hearty soups for my family.
When it comes to soups, I simply love Thai soups. Nothing beats a bowl of piping hot, spicy, aromatic and utterly delicious Thai soup such as Tom Yum Goong (Spicy Shrimp Soup) or Tom Kha Gai (Coconut Chicken Soup).
This Thai Coconut Chicken and Shrimp Soup is pretty much a combination of the two recipes; it’s absolutely appetizing, mouthwatering and delicious. Trust me, the soup is SO GOOD and it’s better than your regular Thai restaurants. You just have to try my recipe!
When it comes to making Thai soups, there are a few ingredients that are essential: lemongrass, kaffir lime leaves, and galangal. They are the key ingredients that lend and impart the iconic and unmistakably Thai flavors. They can be found at Asian or Southeast Asian stores. If you can’t find these ingredients, just skip them. It’s not ideal but there are really no real substitutes for them.
I made the soup with All-Clad d7 Slow Cooker, my new kitchen toy this season. I have used it to make chicken stews but it’s also perfect for making soups. It’s lightweight and such an eye-candy in my kitchen. Now, a good news for you all: you can enter to win a brand new All-Clad d7 Slow Cooker here on Rasa Malaysia. Click here to enter to win now!
Other Recipes You Might Like:
- Tom Kha Gai (Thai Coconut Chicken Soup)
- Creamy Thai Coconut Chicken Soup (Instant Pot)
- 15-Minute Tom Yum Noodle Soup
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