Thai Kai Tom Kah (Mushroom Soup with Lemon Grass)

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Thai Kai Tom Kah (Mushroom Soup with Lemon Grass)

 

2 cups coconut milk

1/2 pound mushrooms, thinly sliced

3 stalks lemon grass, cut into 2-inch lengths or 1 tablespoon dried lemongrass,

soaked

4 teaspoons laos powder/galangal or 4 thin slices fresh galangal

1 chile, seeded and finely chopped

1 cup water

4 lime or lemon leaves, or grated zest of 1 lime or lemon

2 tablespoons fresh cilantro, chopped

salt, to taste

juice of 1 lime or lemon

 

Pour the coconut milk into a pan or wok and add the mushrooms, lemon grass,

laos powder/galangal and chile. Bring gently to a boil and simmer over gentle

heat for 5 minutes. Add the water, lime or lemon leaves (or zest) and 1

tablespoon of the cilantro. Season with salt to taste and stir to combine the

ingredients as they cook together gently for 10 minutes.

Before serving, scatter the remaining cilantro leaves on top. Pass the lemon or

lime juice separately.

Makes 4 servings.

 

 

 

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