Tom Kha Het (Coconut Mushroom Soup)
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Ingredients
- 250 g chestnut mushrooms, sliced
- 150 g king oyster mushrooms, cut into chunks
- 800 ml coconut milk
- 30 g galangal or ginger, sliced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 tbsp vegetarian fish sauce
- 1 fresh lime
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 7.3 g
- Carbohydrate
- 13.9 g
- of which sugars
- 6.4 g
- Fat
- 40.4 g
- of which saturates
- 35.1 g
- Fibre
- 4.5 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pour the coconut milk into a large pan with the galangal, lemongrass and kaffir lime leaves, and bring to a gentle simmer.
- 2
Simmer for 5 minutes to let the aromatics infuse the broth.
- 3
Add both types of mushroom and simmer for 6 minutes until tender.
- 4
Season with the vegetarian fish sauce and a good squeeze of lime juice.
- 5
Scatter with fresh coriander and serve hot with jasmine rice on the side.
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