Well, this is some kind of a hybrid version or foster child of tom kha and tom yum goong, two delicious warming soups from Thai cuisine. I’ve tried to balance all the tastes – savoury, sweet, sour, spicy – in it (left out bitter because it’s not very appealing). This soup makes good use of the liquid that you probably usually throw away, that is, liquid from jars. Here I used a can of sliced champignons and a can of pearl onions as well as the respective liquids in which they were preserved. If you’re worried what such brine could include (sugar, for example), you are better off with fresh mushrooms and onions just to be on the safe side. Probably garlic would also be great in this soup.
- 1 can of coconut milk (400 ml)
- 1 jar of pearl onion with brine (280 g)
- 1 can of sliced champignons
- 100 ml of tomato puree (100% tomatoes)
- 3 cm of ginger root
- 200 g peeled shrimps
- lime juice
- fish sauce or salt
- jalapenos or chopped chili
Outcome: 3 bowls of wonderful steaming soup
Pour coconut milk and the brine from the cans and jar into a small pot ad bring to boil. Meanwhile prepare all other ingredients. Slice ginger and jalapenos/chili finely. You could also use regular onion and fresh mushrooms. In this case, slice them. Then you also need some extra water (about 300 ml) for the first step if you omit the brine.
Once the liquid is boiling, add in ginger, tomato puree, champignons, and pearl onions. Simmer for a couple of minutes, then add shrimps. Don’t cook them more than one-two minutes, otherwise they become too dry. Once you’ve added the shrimps, you can start seasoning the soup. Add lime juice and fish sauce/salt, taste each time you add anything. If you feel that sweet, savoury, spicy, and sour are balanced, the soup is ready to be served.