Mushroom Tom Kha soup recipe Recipe

Name: Mushroom Tom Kha soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g (1.1oz) piece galangal or ginger, peeled, roughly chopped; 2 garlic cloves, peeled; 1 stalk lemongrass, bruised; 1 small bunch fresh coriander, leaves chopped, roots reserved; 2 shallots, peeled, quartered; 1 medium green chilli, seeds removed, roughly chopped; 3 fresh or 6 dried kaffir lime leaves; 2 limes, zest only; 1 tbsp olive oil; 1 litre chicken stock; 400 ml (14.1fl oz) coconut milk; 3 tbsp fish sauce; 8 tiger or king prawns, shelled, de-veined; 1 handful enoki mushrooms; 1 handful shimeji mushrooms; 4 shiitake mushrooms, chopped (If you cant find then chestnut mushrooms will substitute); 100 g (3.5oz) noodles, soba are nice; 1 -2 limes, juice only, plus more to serve; 1 pinch salt and freshly ground black pepper; 1 small handful Thai basil leaves; 1 green chilli, sliced

Servings: persons

30 g (1.1oz) piece galangal or ginger, peeled, roughly chopped
2 garlic cloves, peeled
1 stalk lemongrass, bruised
1 small bunch fresh coriander, leaves chopped, roots reserved
2 shallots, peeled, quartered
1 medium green chilli, seeds removed, roughly chopped
3 fresh or 6 dried kaffir lime leaves
2 limes, zest only
1 tbsp olive oil
1 litre chicken stock
400 ml (14.1fl oz) coconut milk
3 tbsp fish sauce
8 tiger or king prawns, shelled, de-veined
1 handful enoki mushrooms
1 handful shimeji mushrooms
4 shiitake mushrooms, chopped (If you cant find then chestnut mushrooms will substitute)
100 g (3.5oz) noodles, soba are nice
1 -2 limes, juice only, plus more to serve
1 pinch salt and freshly ground black pepper
1 small handful Thai basil leaves
1 green chilli, sliced

1
For the paste, blend the paste ingredients in a food processor until smooth.
2
For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.
3
Stir in the coconut milk and fish sauce, add the stock and bring to a simmer.
4
Add the prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes, or until the prawns have turned pink and opaque and the noodles have cooked.
5
To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper.
6
Divide the drained noodles between four bowls, and ladle over the soup.
7
Garnish with Thai basil leaves, the coriander leaves, and sliced chilli.
8
Squeeze over a little more lime juice to taste.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 30 g (1.1oz) piece galangal or ginger, peeled, roughly chopped, 2 garlic cloves, peeled, 1 stalk lemongrass, bruised, 1 small bunch fresh coriander, leaves chopped, roots reserved, and more.

Yes, Mushroom Tom Kha soup recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Tom Kha soup recipe

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