Thai cuisine · Soups & Stews

Tom Kha Hed

Vegetarian coconut soup with straw mushrooms and oyster mushrooms, fragrant with galangal, lemongrass and lime leaf.

Ingredients · for 4 servings

• 200 g straw mushrooms (canned, or button mushrooms)
• 200 g oyster mushrooms
• 800 ml coconut milk
• 400 ml vegetable stock
• 3 stalks lemongrass
• 6 slices galangal (or ginger)
• 5 kaffir lime leaves
• 3 tbsp light soy sauce
• 1 tsp palm sugar
• 3 red chilies
• 2 limes
• 1 bunch fresh cilantro

Instructions

1. Drain and halve the straw mushrooms, tear the oyster mushrooms into bite-sized strips; flatten the lemongrass and cut into 4 cm lengths.
2. Tear the kaffir lime leaves and slit the chilies lengthwise so their heat releases slowly into the soup.
3. Bring the vegetable stock to a boil with the lemongrass, galangal and lime leaves and let steep uncovered for 10 min. until the broth is richly fragrant.
4. Pour in the coconut milk and bring to just under a simmer over low heat, stirring only occasionally so the coconut milk stays creamy and doesn't split.
5. Add both types of mushroom and let simmer gently for 6–8 min. until soft and the soup tastes of mushroom.
6. Season with soy sauce, palm sugar, chilies and the juice of 1.5 limes, sprinkle with cilantro and serve hot in bowls with the remaining lime wedges.