Learn how to make delicious Tom Kha soup with bone broth, creamy coconut milk, fresh shrimp, unique veggies, and tons of authentic flavor.
Warm the pot to medium heat and add sesame oil.
Add shallots and bell peppers and saute until aromatic.
Add shrimp and stir until mostly cooked.
Remove everything from the pot and set aside.
Add chicken broth, water, lemongrass, galangal, kaffir lime leaves, and cilantro to the pot.
Simmer on medium-high heat for 10 minutes, then strain out the herbs using a fine mesh sieve and discard.
While the broth is cooking, cube the eggplant, shred the carrots, and chop the mushrooms to the size of your preference.
Lower the heat to simmering and add coconut sugar. Stir to let it dissolve.
Add all veggies except the tomatoes, Thai chilis, and scallions.
Stir in soy sauce, and cover the pot for 10 more minutes.
Turn heat off and add shrimp mixture, fish sauce, coconut milk, and the lime juice.
Serve immediately with garnishes of cilantro, lime, additional thai chilis, and sriracha.