Coconut Milk and Shrimp Soup (Tom Kha Goong) | RICARDO

Ingredients

• 3/4 lb (340 g) large shrimp (20-30), unpeeled
• 2 tbsp (30 ml) vegetable oil
• 1/4 cup (30 g) lemongrass, thinly sliced
• 1/4 cup (30 g) fresh galangal or ginger, thinly sliced (see note)
• 2 kaffir lime leaves or 2 long strips lime zest, removed with a vegetable peeler (see note)
• 5 cups (1.25 litres) water
• 1 can (160 ml) coconut milk
• 1 tomato, chopped
• 2 tbsp (30 ml) fish sauce
• 1 tsp sugar
• 1 pineapple wedge, peeled, halved lengthwise and thinly sliced
• 2 green onions, thinly sliced
• 1 small bird’s eye chili pepper, thinly sliced
• 1 lime, juice only
• Thai basil or cilantro leaves, to taste
• Lime wedges, to taste