Chef Harold Dieterle fell in love with this essential Thai soup on a trip to Thailand. He dedicated himself to perfecting the dish at home—including a follow-up trip to Thailand. The result is Kin Shop's incredible signature take on this classic coconut milk soup.
In a small saucepan set over medium-high heat, heat the vegetable oil until shimmering. Add the garlic, ginger, lemongrass and shallot. Saute until fragrant, about one minute. Add the coconut milk and bring to a simmer. Add the kaffir lime leaves and water, and return the soup to a simmer. Add fish sauce to taste.
To the saucepan, add the palm sugar, and let the soup gently simmer for 3 to 4 minutes. Add the dried chili and stir to combine. Simmer the soup for about 10 minutes, to blend the flavors.
Remove the heads from the prawns and squeeze the roe into the soup. Discard the heads. Peel and slice the shrimp and add to the soup. Simmer gently for a minute, until the shrimp are barely cooked through. Add the long or green beans, tofu, and mushrooms to the soup. Remove the soup from the heat and finish with a squeeze of lime juice. Pour the soup into a deep bowl, removing the kaffir lime leaves. Garnish with cilantro and chili oil. Serve immediately.