Wild Mushroom Soup – Gaeng Hed La-ngog – แกงเห็ดระโงก

This is one of the wild mushrooms that are in season in rainy season is Thailand and Laos. Hed La-ngog is how we call this type of mushroom that comes in yellow, red and creamy white color. What I have here today is the creamy white ones. There are many ways to cook this mushroom, but the soup is the most common one we make in Isaan or the North-east of Thailand. The taste will be spicy from chili, garlic and lemon grass plus the aroma from Thai Basil and the sourness from the reddish leaves of Pak-tiew ( ผักติ้ว )

Ingredients serves 2 Notes
Hed La-ngog 800 grams clean of the dirt well and cut
Lemon Grass 2 stick clean and cut in small pieces
Chilli 5 – 7 pieces clean
Garlic 5 cloves peel and clean
Salt 1 teaspoon
Preserved Fish (Pla-Ra) 1 tablespoon sauce only
Fish Sauce 2 tablespoon
Thai Basil leave 1 cup
Pak Tiew 1 handful

How to make:

  1. Put Chili, Garlic, Lemon grass and salt in Mortar and beat into coarse paste.
  2. Boil 2 cups of water, when boiling add the mixed paste, follow by the pieces of clean mushroom. Let them boil for 5 minutes.
  3. Season with the liquid of preserved Fish( Nam Pla-ra) and fish sauce. Let it boil for another 10 minutes.
  4. When you are satisfied, add Pak Tiew for the sourness and finish it with Thai basil.

Tip: You can make chili sauce with chili powder, lemon juice and fish sauce to dip the mushroom in for the extra spicy taste.


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