Tom kha with wild mushrooms

Ian Pengelley rustles up a real taste of Thailand with this glorious spiced chicken and coconut soup
By Ian Pengelley
Tom kha with wild mushrooms
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 3 bird's eye chillies
  • 225 ml chicken stock
  • 225 ml coconut cream
  • 225 ml coconut milk
  • 5 oyster mushrooms, torn
  • 2 knobs galangal, sliced
  • 6 lime leaves, torn
  • 3 stalks lemongrass, bruised
  • 5 coriander roots
  • 150 g chicken breast fillets, liced
  • salt and black pepper
  • 3 stalks pak chi farang, shredded
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 3 tbsp fresh lime juice

Method

1. Grill the chillies for 2 minutes on each side until they are soft and have a little colour. Remove the seeds and finely chop them.

2. Place the stock into a large saucepan and bring to the boil. Stir in the coconut cream, coconut milk, mushrooms, galangal, lime leaves, lemon grass and coriander roots.

3. Add the chicken and season with salt and freshly ground black pepper.

4. Stir in the pak chi farang, chopped chillies, fish sauce, palm sugar and lime juice and simmer for 5 minutes. Serve immediately.

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