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Tom Kha Gai (Thai Coconut Soup With Shrimp)

Cook Time: 6-8 Minutes


  • 2 garlic cloves, minced
  • ½-1 tbsp. ginger root, peeled and sliced
  • 14oz. can of light coconut milk
  • juice of one lime
  • 1 cup chicken broth
  • 1 tbsp. red curry paste
  • salt and pepper to taste
  • 16 oz. wild blue shrimp, uncooked and with tails
  • 2 cups of fresh mixed Asian vegetables
  • Fresh cilantro for garnish


4 servings=4PPV 
3 servings=5PPV

Place the garlic, ginger and red curry paste in the bottom of the Ogya. Next add the coconut milk, broth, salt and pepper and lime juice. Whisk to break up the red curry paste. Add the shrimp and veggies and toss. Close the Ogya and microwave on high for 6-8 minutes, stirring every two minutes. Once the shrimp are cooked through, ladle into bowls and garnish with cilantro and more lime juice! I ate this with zoodles (zucchini noodles) on the second day to bulk up my leftovers! Light and healthy and the perfect summer soup! 

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