Mushroom Tom Kha soup 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!