Thai Coconut Shrimp Soup

Thai coconut shrimp soup is a riff on tom kha goong — the classic Thai coconut galangal soup — adapted for ingredients you can find at a regular grocery store. A fragrant broth of coconut milk, lemongrass, ginger, and lime leaves simmers until aromatic, then plump shrimp go in just long enough to turn pink and curl. The result is rich, warming, and deeply savory with a brightness from the lime that keeps it from feeling heavy. The broth is the foundation, and building it properly is what separates a great version from a bland one. Bruising the lemongrass stalks with the back of a knife and slicing the ginger thick allows them to infuse the coconut milk with flavor without falling apart into the soup. Fish sauce adds that essential salty, umami depth that ties everything together, while a squeeze of lime at the end brightens the whole bowl and balances the richness of the coconut. Use full-fat coconut milk — the light versions lack the body and creaminess that make this soup satisfying. If you can find fresh galangal, use it in place of ginger for a more authentic flavor, though ginger works well as a substitute. Serve this in deep bowls over jasmine rice with a handful of fresh cilantro, sliced Thai chilies for heat, and a lime wedge on the side. The rice soaks up the coconut broth beautifully. For a heartier version, add sliced mushrooms, halved cherry tomatoes, and a handful of rice noodles during the last three minutes of simmering.