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Tom Kha Hed (Thai Mushroom Soup)
recipe image
Created by AndrewM, Friday, 01 January 2010

Description

Inspired by the different "seafood" flavors of 3 wild mushrooms with 3 different textures.

Ingredients
  • 8 oz. Hericium coralloides
  • 8 oz. young Russula xeramplina
  • 8 oz. young Hypomyces lactifluorum
  • 2.5 C. coconut milk
  • 1.5 C. water or low-sodium chicken or vegetable stock
  • 4 kaffir lime leaves
  • 2 stalks lemon grass
  • 6 thin slices fresh galangal
  • 2-5 fresh Jalapeno or Serrano chiles
  • 1/2 C. sliced bamboo shoots
  • 1/4 C. fish sauce (or light soy sauce)
  • Juice of 2 limes
  • 4 T. cilantro, chopped
Methods/steps
  1. Clean & chop the H. coralloides into 1" pieces.
  2. Cut the Russula xeramplina in half lengthwise then slice vertically.
  3. Cut the Hypomyces lactifluorum into 1/4" x 2" matchsticks.
  4. Add the coconut milk to a pot and bring to a full simmer.
  5. Add the H. coralloides and simmer for 10 minutes.
  6. Meanwhile, thinly slice the lime leaves, cut the white part of the lemon grass into 2" sections and smash with the flat of a knife, thinly slice the galangal diagonally, and slice the peppers into thin rounds (seeds optional).
  7. Add the stock, lime leaf, lemon grass, and galangal to the pot and simmer for 5 more minutes.
  8. Add the Shrimp Russula, Lobster Mushroom, chile, bamboo shoots, fish sauce and lime juice and simmer for 5 more minutes.
  9. Serve topped with chopped cilantro.
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