Tom kha with wild mushrooms
By: Ian Pengelley From: Good Food Live
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Tom kha with wild mushrooms
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 2
Ian Pengelley rustles up a real taste of Thailand with this glorious spiced chicken and coconut soup
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Ingredients
- 3 bird's eye chillies
- 225ml chicken stock
- 225ml coconut cream
- 225ml coconut milk
- 5 oyster mushrooms, torn
- 2 knobs galangal, sliced
- 6 Thai lime leaves, torn
- 3 stalks Lemon grass, bruised
- 5 coriander roots
- 150g 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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