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.

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:

  1. 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.
  2. Season with lime juice, fish sauce and chili and check the flavor.
  3. When you get the perfect taste, add the mushroom and close the lid for a boiling.
  4. 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.


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