Mushroom Tom Kha soup recipe
A delicious zesty soup that is brought alive by the mushrooms.
Ingredients
For the paste- 30 g piece galangal or ginger, peeled, roughly chopped
- 2 garlic cloves, peeled
- 1 stalk lemongrass, bruised
- 1 small bunch fresh coriander, leaves chopped, roots reserved
- 2 shallots, peeled, quartered
- 1 medium green chilli, seeds removed, roughly chopped
- 3 fresh or 6 dried kaffir lime leaves
- 2 limes, zest only
- 1 tbsp olive oil
- 1 litre chicken stock
- 400 ml coconut milk
- 3 tbsp fish sauce
- 8 tiger or king prawns, shelled, de-veined
- 1 handful enoki mushrooms
- 1 handful shimeji mushrooms
- 4 shiitake mushrooms, chopped (If you can’t find then chestnut mushrooms will substitute)
- 100 g noodles, soba are nice
- 1 -2 limes, juice only, plus more to serve
- 1 pinch salt and freshly ground black pepper
- 1 small handful Thai basil leaves
- 1 green chilli, sliced
Details
- Cuisine: Thai
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- For the paste, blend the paste ingredients in a food processor until smooth.
- For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.
- Stir in the coconut milk and fish sauce, add the stock and bring to a simmer.
- Add the prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes, or until the prawns have turned pink and opaque and the noodles have cooked.
- To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with Thai basil leaves, the coriander leaves, and sliced chilli. Squeeze over a little more lime juice to taste.
The Fabulous Baker Brothers have partnered with the Mushroom Bureau to encourage the UK to use more mushrooms in their dishes. Visit www.moretomushrooms.com
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