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recipe by Urvashi Pitre https://twosleevers.com/
This Thai-style soup is brothy, fragrant, and delicately flavored. While tom kha is typically made with chicken (in which case it’s known as tom kha gai), I like making it with shrimp as a change of pace. This soup reheats very well, and I find the flavors deepen over time. If you plan to serve it a day later, don’t add the shrimp until you’re just about ready to serve the soup. Instead, reheat the soup and add them for the last few minutes of cooking.Inspired by: https://recipes.instantpot.com/recipe/coconut-shrimp-soup-tom-kha/
recipe updated Apr 3, 2020