Quick Seafood Tom Kha
Craving something exotic but too tired to hunt for exotic ingredients? This hits the spot.
When you're exhausted but craving a deep, complex flavor profile that doesn't involve hours at the stove, this Tom Kha is your best friend. It uses a creamy coconut base and fragrant aromatics to create a silky, comforting soup. The beauty of this version is how quickly it comes together; the seafood cooks in minutes, and the broth builds a massive amount of flavor while you just stand back and let it simmer. It's sophisticated enough for a 'special' dinner but simple enough for a Tuesday night when your brain is fried.
Ingredients
- 14 oz shrimp — peeled and deveined
- 8 oz white fish fillets — such as tilapia or cod, cubed
- 14 floz coconut milk — full fat preferred
- 2 cup vegetable broth
- 3 tbsp fish sauce
- 1 tbsp fresh ginger — grated or sliced into thin matchsticks
- 4 unit lemongrass stalks — bruised and cut into 2-inch pieces
- 1 tbsp lime juice — freshly squeezed
- 1 tsp red chili flakes — adjust for heat preference
- 2 unit garlic cloves — minced
Method
- 1 In a large pot or deep skillet, combine the coconut milk, vegetable broth, ginger, lemongrass, and garlic.
- 2 Bring the liquid to a gentle simmer over medium heat. Let it simmer for 10 minutes to infuse the flavors.
- 3 Stir in the fish sauce and chili flakes.
- 4 Add the shrimp and fish cubes to the pot. Simmer for 5-7 minutes until both the shrimp are pink and the fish is opaque.
- 5 Remove from heat and stir in the lime juice. Taste and add a pinch more salt if needed.
- 6 Serve hot, garnished with fresh cilantro or sliced green onions.
Variations
- Vegetarian Version — Swap the fish sauce for 1 tbsp of soy sauce and replace seafood with cubed firm tofu or sliced mushrooms.
- Extra Spicy — Add a teaspoon of Thai bird's eye chili paste (like Mae Pranom) instead of just dried flakes.
Notes
To keep it simple for your busy weeknight, you can skip the lemongrass stalks (just use extra ginger) if you don't have them on hand. The broth is even better if it sits for 5 minutes before serving to let flavors meld.
Equipment that helps
- Large Pot — Allows you to simmer the broth and cook the seafood in one vessel to save on cleanup.
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