Thai 20 min

Thai Tom Kha with Prawns

Name: Thai Tom Kha with Prawns
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb large prawns, shell-on; 2 cans (13.5 oz) full-fat coconut milk; 1 cup prawn stock (made from prawn shells); 4 stalks lemongrass, bruised and cut into pieces; 3-inch piece galangal, sliced; 6 kaffir lime leaves, torn; 4 Thai bird chilies, crushed; 8 oz oyster mushrooms; 3 tablespoons fish sauce; 3 tablespoons lime juice; 1 tablespoon palm sugar; Fresh cilantro and extra lime for serving

seafooddairy-freegluten-freehealthyspicy

Ingredientsfor 2

380

Cal

28g

Protein

14g

Carbs

26g

Fat

11 lb large prawns, shell-on
22 cans (13.5 oz) full-fat coconut milk
31 cup prawn stock (made from prawn shells)
44 stalks lemongrass, bruised and cut into pieces
53-inch piece galangal, sliced
66 kaffir lime leaves, torn
74 Thai bird chilies, crushed
88 oz oyster mushrooms
93 tablespoons fish sauce
103 tablespoons lime juice
111 tablespoon palm sugar
12Fresh cilantro and extra lime for serving

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Instructions

1
Peel and devein prawns, reserving shells. Simmer shells in 1 cup water for 10 minutes to make prawn stock. Strain.
2
Combine coconut milk and prawn stock in a pot. Add lemongrass, galangal, kaffir lime leaves, and chilies. Heat over medium to a gentle simmer — never boil. Infuse aromatics for 10 minutes.
3
Add oyster mushrooms and simmer 3 minutes. Add prawns and cook just until they turn pink and curl, about 3–4 minutes. Prawns are done the moment they curl; overcooking makes them rubbery.
4
Season with fish sauce, lime juice, and palm sugar. Taste for the four-way balance: sour, salty, sweet, and the underlying heat from chilies.
5
Remove large aromatics. Ladle into bowls. Top with fresh cilantro and serve with lime wedges and steamed rice. The prawn stock adds a concentrated seafood sweetness that elevates this version above the chicken original.