Tom Kha Hed: vegan & soyfree Thai mushroom soup with galangal, lime and coconutmilk
User Reviews
5.0
6 reviews
Excellent
Tom Kha Hed: vegan & soyfree Thai mushroom soup with galangal, lime and coconutmilk
Report
Spicy, creamy Thai mushroom soup with coconut milk, galangal, turmeric, lime and cilantro. Vegan and softer, without fish and soy sauce.
Share:
Ingredients
- 1 1 cup chestnut mushrooms (125 grams)
- 4 4 kaffir lime leaves djeroek poeroet
- NO NO red chili peppers or paprika powder or tomato paste
- NO NO coriander seeds or black pepper
- 1 1 cup Shiitake mushrooms (125 grams)
- 1 1 bunch fresh cilantro
- 1 1 small red onion
- 2 2 stalks scallion, green or spring onion
- 4 4 gloves garlic
- 1 1 tbsp fresh galangal grated, kha/laos
- 1 1 tbsp fresh ginger grated
- 1 1 tbsp fresh turmeric or 1 tsp powder
- 1 1 stalk lemongrass sereh
- 1 1 red chili pepper
- 1 1 lime
- 2 2 tbsp tomato paste
- 1 1 tsp coriander seeds ground
- 1 1 tsp paprika powder
- 1 1 pinch black pepper ground
- ½ ½ can coconut milk (6/6,5 oz, 200 ml)
- 1¼ 1¼ cup broth (10 oz, 300 ml)
- 1 1 tsp Coconut aminos
- 2 2 tbsp coconut oil for frying
Add to Shopping List
Instructions
- Chop the onion. Fry with a generous tablespoon of coconut oil.
- Press the garlic. Cut the red pepper into thin (half) rings. Reserve some red pepper to garnish. Cut the spring onion into pieces, keep the dark green part aside.
- When the onions are translucent, add the garlic, spring onion and red pepper. Mix.
- Grate the ginger and galangal. If they are very stringy, you can also cut them into slices and remove them later.
- Wash the lime well and zest. Add the ginger, the galangal and the lemon zest.
- Add the dry spices and tomato puree. Then add the stock, coconut milk and coconut amino's.
- Squeeze the lime and add the juice.
- Cut the sereh in half lengthwise, but leave the base intact. This way you can easily get it out again later.
- If you use them, now also add the kaffir lime leaves.
- In the meantime, cut the mushrooms and shiitake into slightly thicker slices than how you want them to turn out after frying. They will shrink. I usually get 4 slices from a slightly smaller chestnut mushroom and 5 from a slightly larger one.
- I prefer to fry the mushrooms and shiitake in a separate pan. On high heat and with a large spoonful of oil. Let them brown quite a bit. Then they will get a nice caramelized taste and lose less moisture. If you don't have that space, fry the mushrooms in the soup pan with the onion.
- You can puree the soup before adding the mushrooms. Then you get a smooth, creamy soup. I personally like some bite, so I keep it that way.
- Add the mushrooms.
- Take the lime leaves and lemongrass out. Pour into bowls and garnish with a handful of fresh coriander and rings of red pepper.
Equipments used:
Nutrition Information
Show Details
Calories
317kcal
(16%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
