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The ingredients needed to make Tom Kha Mushroom. Coconut and galangal broth with mushrooms:
- Use 1 tin coconut milk
- Get 3-4 mushrooms (thin sliced)
- Provide 2-3 tbsp fish sauce (soysauce for vegan)
- Prepare 2 tsp palm sugar
- Provide 2 tbsp tamarind
- Provide 2 stalks lemongrass
- Get 2 thumb size galangal
- You need 2-3 bird eye chilli
- Prepare 2-3 kaffir lime leaves
- Use Drizzle with chilli jam oil
- Use Garnish with coriander and red chilli
Instructions to make Tom Kha Mushroom. Coconut and galangal broth with mushrooms:
- Prepare ingredients as picture no.1. Sliced lemongrass into big chunks, slice galangal into think slices. Bash lemongrass and galangal with mortar or rolling pin.
- Pour some coconut milk into a saucepan. Heat in low heat. Add lemongrass, galangal, kaffir lime leaves then stir well.
- Add palm sugar, fish sauce and tamarind. Stir well.
- Add chilli and mushrooms and stir well again.
- Pour onto a serving bowl, drizzle tiny bit of chilli jam oil. Garnish with chilli and coriander. This dish can be served for starter or side dish to have with rice and/or stir fried.
Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for two minutes. Add the coconut milk and salt and simmer until the coconut milk starts to boil, about three minutes. Add the chicken, mushrooms, tomatoes, and chili. We're taking Tom Kha Gai, the famous Thai coconut chicken soup, and changing it up. We're removing the "gai" (chicken) from both the name and the dish, doubling the amount of mushrooms, adding to it the bouncy udon noodles which is very Thai (just kidding), and replacing the source of salinity from the traditional fish sauce to salt (I personally don't think Tom Kha seasoned with soy sauce is.
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