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Mushroom Coconut Milk Soup
Tom Khaa is probably Thailand’s second most famous soup, after Tom Yum. It’s spicy and tangy but also very creamy due to the coconut milk. Here’s a vegetarian version made with mushrooms instead of chicken or fish.
Directions
- Bring water to a boil. Add galangal, lemongrass, lime leaves and knorr cube. Boil for 5 minutes or so, until flavor comes out. You will need to boil longer if your herbs are not so fresh, and you also may need to increase the amount.
- Add the chilies, tofu, mushrooms & coconut milk, and cook for a minute or two. Be careful not to cook for too long, just until mushrooms are finished.
- Turn off the heat. Add the soy sauce & lime juice, then garnish with cilantro.
Note:
You don't eat the galangal, lime leaves or lemongrass, so you may want to fish them out of the soup before you serve it to your guests. Also, lime juice loses it's sourness when boiled, which is why you add it at the very end, after turning off the heat. You should serve the soup right away. Both chicken or seafood can be substituted for mushrooms, if preferred.
(7 votes, average: 3.29 out of 5)
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Ingredients: What You'll Need
- 3 cups water
- 1/4 cup sliced galangal
- 1 lemongrass stalk, cut into 4" pieces and smashed
- 4-6 whole torn lime leaves
- 1/4 cube knorr buillon cubes shittake soup broth cube
- 3-8 smashed medium-sized thai chilies, to taste
- 1/2 cup white tofu pieces
- 1/2 cup straw mushrooms
- 1/2 cup oyster mushrooms
- 1/2 cup coconut milk
- 2 tablespoons white soy sauce
- 1 1/2 tablespoon lime juice
- 2-3 stems of coriander
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5 Responses to Mushroom Coconut Milk Soup
This site is absolute beautiful and fully useful, specially the glossory. I start printing out the soup recipies.
Thanks, Caitlyn!
I could not find fresh galangal near me, I purchased galangal powder. Will that work?
Tee -
I’ve never cooked with galangal powder. I would imagine it’s not as good, but it might work. I’m not sure how strong it is, so I can’t give you an approximation for substituting it for fresh. You could try adding 1/2 tea at a time until it tastes ok to you. (Probably boil the lemongrass, lime leaves & chilies first, then add the powder.)
I had to add quite a bit of the galangal powder to taste. But it did come out wonderful.If I could find fresh I would buy it in a heartbeat. but this worked. Very fragrant. Tom Kah Gai is my favorite soup.
this soup came out absolutely lovely. could only find frozen galangal but seemed to come out fine. thanks for the recipe!