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.
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
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.
How Many Calories Per Serving?
This recipe is only 255 calories per serving.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Coconut Chicken and Shrimp Soup
Thai Coconut Chicken and Shrimp Soup – the best soup you'll ever make in your kitchen. This soup is to-die-for, better than Thai takeout!
Ingredients
- 1 can (14.5 oz chicken broth or 1 3/4 cups)
- 4 cups water
- 3 stalks lemongrass, (white part only, pounded)
- 2- inch piece galangal, sliced
- 12 kaffir lime leaves, bruised
- 3 tablespoons Thai roasted chili paste, nam prik pao
- 1/2 lb. skinless chicken breast, cut into cubes
- 1/2 lb. shrimp, shelled and deveined, tail-on
- 6 oz. fresh white button mushrooms, stems trimmed and quartered
- 1 red chilies, deseeded, cut into thick strips
- 2 1/2 tablespoons fish sauce
- 3/4 cup coconut milk
- 1 big lime, juiced
Instructions
- Add the chicken broth and water into a pot on high heat. Add the lemongrass, galangal, kaffir lime leaves and roasted chili paste into the broth and bring to boil.
- Add the chicken, shrimp, mushroom and red chili. When the chicken and shrimp are cooked, add fish sauce, coconut milk and lime juice. Stir to combine well. Turn off heat and serve immediately.
Notes
If you can't find lemongrass, galangal, and kaffir lime leaves, just skip them. There are no real substitutes but your soup will not have the aromas imparted by these ingredients. You can buy Thai roasted chili paste online.
Nutrition Information
Yield
4Serving Size
4 peopleAmount Per Serving Calories 255Total Fat 12gSaturated Fat 9gUnsaturated Fat 0gCholesterol 179mgSodium 1414mgCarbohydrates 12gFiber 1gSugar 3gProtein 27g
Per
This was great! I got all the ingredients except shrimp. Using Kaffir lime leaves makes a big difference!
Rasa Malaysia
Totally! Kaffir lime leaves are amazing. I am glad you tried my recipe.
jay carol
Yummy I just made this. Thank You Bee
Rasa Malaysia
Thanks Jay for trying this Thai coconut chicken and shrimp soup.
Sally
Love your cooking ? I am wondering where or how can I get the receipts . Thanks
Rasa Malaysia
Click on the red “CLICK HERE FOR RECIPE” at the bottom of the page.
magnoliasouth
Tom Kha is the best soup on the planet, in my opinion anyway! This is almost exactly the way I make mine. The only real differences are that I use cilantro and I don’t usually use shrimp, due to costs. I’ve never seen one that didn’t use cilantro but that’s okay. I just have to have that flavor in there because I’m OCD that way. ;)
Linda @ Food Huntress
Love this kind of soup and your pictures are great also!
Rasa Malaysia
Thanks Linda.
Lorylie Gernan
I am excited to try this dish, Do you recommend a specific brand of Thai Roasted Chili paste?
Rasa Malaysia
I like Pantai brand: http://www.asiansupermarket365.com/Pantai-Brand-Chili-Paste-With-Soya-Bean-Oil-p/hptsct.htm
Amy
Oh my, your soup and photos look great! I can only hope for the same.
Dale
I am headed to store right now – so hope to find galanga and kefir leaves at whole foods. Question: the redchilie you cut up – it looks like red bell pepper strips in the photos – is it? or another pepper of some sort? Thank you!
Rasa Malaysia
It’s red chili pepper. :)
The key ingredient is the Thai roasted chili paste.
magnoliasouth
Most use either thai chili peppers (yes, chili over chile) or serranos in a pinch. Either one works.
AnakMalaysia
Great recipe. Instead of fresh raw mushroom, I prefer to use canned straw mushrooms. It goes very well with this type of soup.
Rasa Malaysia
Sure you can use canned mushrooms.
Karen Meyer
Love Love Love your cooking lady. I have my home recipe collection and have Mac Gourmet and would ask your permission to use your beautiful pictures for my personal use only. Karen
Rasa Malaysia
Sure, you can use my photos for your personal use. Thanks for the sweet comment Karen. :)