Tom Kha Hed: vegan & soyfree Thai mushroom soup with galangal, lime and coconutmilk
User Reviews
5
6 reviews
Excellent
Tom Kha Hed: vegan & soyfree Thai mushroom soup with galangal, lime and coconutmilk
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Spicy, creamy Thai mushroom soup with coconut milk, galangal, turmeric, lime and cilantro. Vegan and softer, without fish and soy sauce.
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Ingredients
- 1 cup chestnut mushrooms (125 grams)
- 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 cup shiitake mushrooms (125 grams)
- 1 bunch cilantro fresh
- 1 small red onion
- 2 talks scallion green or spring onion
- 4 gloves garlic
- 1 tbsp galangal grated, kha/laos, fresh
- 1 tbsp ginger grated, fresh
- 1 tbsp Turmeric or 1 tsp powder, fresh
- 1 talk lemongrass sereh
- 1 red chili pepper
- 1 lime
- 2 tbsp tomato paste
- 1 tsp coriander seeds ground
- 1 tsp paprika powder
- 1 pinch black pepper ground
- ½ can coconut milk (6/6,5 oz, 200 ml)
- 1¼ cup broth (10 oz, 300 ml)
- 1 tsp coconut aminos
- 2 tbsp coconut oil for frying
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
6 reviews
Excellent
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