Thai Coconut Soup {Tom Kha Hed}
Traditional Thai coconut soup with mushrooms, lime leaf, lemongrass, and galangal.
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Peeler
- Medium saucepan
- Wooden spoon
- Serving bowl
Ingredients
- 400 ml Water - filtered
- 1 each Chili - dried
- 30 ml Tamarind (to taste )
- 30 g Galangal (sliced )
- 30 g Lemongrass stalks (sliced)
- 30 g Shallot (slices)
- 300 g Oyster mushrooms
- 150 g Baby corn
- 200 ml Coconut milk
Seasonings
- 30 ml Lime juice (to taste)
- 3 each Red chili - Thai (sliced )
- 5 each Kaffir lime leaves (stem removed)
- 5 g Thai parsley (finely sliced)
- 5 g Coriander (chopped)
- 30 ml Soy sauce
- 30 g Coconut sugar
- 2 g Pink salt (to taste)
Method
- Assemble all ingredients.
- Begin by removing the stems from the oyster mushrooms and tearing them into smaller pieces.
- Slice the galangal into small round shapes and peel the shallot.
- In a hot saucepan, add oil and roast the dried chilies until fragrant. Set them aside.
- In a pot, bring water to a boil and add the tamarind juice.
- Add the lemongrass, galangal, shallot, and kaffir lime leaves to the pot and cook until the water boils. Then, add the mushrooms, and baby corn.
- Continue boiling until the mushrooms are cooked, adjusting the heat to medium.
- Skim off any bubbles that rise to the surface.
- Pour in the coconut milk and stir to combine. Season with coconut sugar and vegan fish sauce or soy sauce. Stir well.
- Add kaffir lime leaves, red chili peppers, fried chilies, parsley, and Thai coriander leaves.
- Turn off the heat, add lime juice, and serve.
Nutrition Facts
Serving: 350mlCalories: 325kcalCarbohydrates: 59gProtein: 11gFat: 8gSodium: 1358mgPotassium: 1182mgFiber: 7gSugar: 20gVitamin A: 443IUVitamin B1: 0.4mgVitamin B2: 1mgVitamin B3: 10mgVitamin B5: 3mgVitamin B6: 0.4mgVitamin C: 27mgVitamin D: 1µgVitamin E: 0.2mgVitamin K: 36µgCalcium: 71mgCopper: 1mgFolate: 104µgIron: 5mgManganese: 1mgMagnesium: 93mgPhosphorus: 306mgSelenium: 5µgZinc: 2mg
