Freshly squeezed lime juice is the secret ingredient in this recipe. It balances and brightens the flavors and adds just the right amount of tartness to the soup.
1 pound peeled and deveined large shrimp
1 tablespoon salt-free Thai seasoning (such as Frontier)
1 cup refrigerated prechopped tricolor bell pepper
2 1/2 cups fat-free, less-sodium chicken broth
1 tablespoon fish sauce
1 (13.5-ounce) can light coconut milk
1 tablespoon fresh lime juice
Chopped fresh cilantro (optional)
How to Make It
Sprinkle shrimp with Thai seasoning; toss well. Heat a Dutch oven over medium-high heat; coat pan and shrimp with cooking spray. Add shrimp to pan; sauté 2 minutes or until shrimp are almost done. Remove shrimp from pan; set aside. Coat pan with cooking spray; add bell pepper, and sauté 2 minutes.
Add chicken broth and fish sauce to bell pepper in pan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Stir in cilantro, if desired.
The original Thai dish is pronounced Tohm Kha Goong, with goong being shrimp. You can add whatever meat you wish to a Tohm Kha recipe. The original Thai recipe has chicken broth/stock, fish sauce (salty), coconut milk, lemon grass, galangal root, kafir lime leaves, Thai chile peppers and slices of lime - all things you can find at virtually any Asian Market, locally or online. I usually also add a small amount of garlic and ginger too, but not too much and not every time I make Tohm Kha. Just depends what I have on hand at the time. We usually make Tohm Kha Gai, with gai being chicken. This recipe is great served with either brown or Jasmine rice. I give this Americanized version of Tohm Kha 3 stars for it sounds as if it would still taste good, even though it doesn't have the lemon grass, galangal root, kafir lime leaves or Thai chile peppers in the ingredients. I've never put bell peppers in mine but I may try it one day to see what it tastes like. I just wouldn't overdo it.