A friend of ours (an Indian chef) was telling me he was in love. Being married himself, I was in awe, but then he said, with Tom Kha. It turned out they were trying out Tom Kha for the first time. Originally he is the big fan of Tom Yam, now he seemed to have discovered something even better. From a small chat with him, I have the idea to make this with only mushrooms. If fresh mushroom is more difficult for you to get, you can substitute it with cauliflower or other vegetables that you like.
| Ingredients |
Serves 2 |
Notes |
| Young Galangal |
Half a cup |
Peel and cut in thin pieces |
| Lemon Grass |
|
Clean and crush and cut in 4 cm pieces |
| Lime leaves |
3 |
Clean and shred in small pieces |
| Straw Mushroom |
1 cup |
Clean and cut in half made 1 cup |
| Eryngii mushroom |
3-4 pieces |
cut in small pieces made 3/4 cup |
| Oyster mushroom |
1 cup |
Clean and cut in small pieces |
| Coconut Milk |
1.5 cup |
|
Fish Sauce
(Soya Sauce for pure vegetarians) |
1 tablespoon |
|
| Lime juice |
1.5 tablespoon |
|
| Chili |
1 tablespoon |
Clean and crush and cut |
| Some Spring onion |
for garnish |
|
| Thai parsley |
for garnish |
|
| Coriander |
for garnish |
|
How to make:
- Boil 1 cup of water with 1.5 cup of coconut milk and 2 teaspoon of salt. Add the first 3 ingredients and leave to boil for c few minutes.
- Season with lime juice, fish sauce and chili and check the flavor.
- When you get the perfect taste, add the mushroom and close the lid for a boiling.
- When the mushroom is cooked, add the cut pieces of spring onion, Thai parsley and coriander.
Tip: Normally we eat this soup with steamed rice along with other dishes. But the coconut milk makes this soup so decent that I think you can even serve it as a starter for your dinner party. With the Chili, you can add some, and for the people that love spicy food you can cut extra chili in a small bowl, so they can add into their soup without hurting others that are sensitive to chili.
Tom Kha Mushroom or Tom Kha Vegetarian – ต้มข่าเห็ด ต้มข่ามังสวิรัต
A friend of ours (an Indian chef) was telling me he was in love. Being married himself, I was in awe, but then he said, with Tom Kha. It turned out they were trying out Tom Kha for the first time. Originally he is the big fan of Tom Yam, now he seemed to have discovered something even better. From a small chat with him, I have the idea to make this with only mushrooms. If fresh mushroom is more difficult for you to get, you can substitute it with cauliflower or other vegetables that you like.
(Soya Sauce for pure vegetarians)
How to make:
Tip: Normally we eat this soup with steamed rice along with other dishes. But the coconut milk makes this soup so decent that I think you can even serve it as a starter for your dinner party. With the Chili, you can add some, and for the people that love spicy food you can cut extra chili in a small bowl, so they can add into their soup without hurting others that are sensitive to chili.