Name: Mushroom Tom Kha Gai Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g button mushrooms; 2 x 400g can coconut milk; ½ cup water; 4 cm piece of ginger, peeled and sliced; 1 lemongrass stalk, white part only, cut in half; 6 kaffir lime leaves; 100 g baby corn; 100 g green beans; 1 red capsicum, cubed; 1 punnet cherry tomatoes; 2 tbsp fish sauce; 1 tbsp brown sugar; 2 tbsp lime juice; 2 bricks vermicelli noodles; 1 bunch Thai basil and/or coriander; 1 lime, cut into wedges, to serve

Mushroom Tom Kha Gai Soup

Yields1 Serving

Prep Time20 minsCook Time10 minsTotal Time30 mins

200 g button mushrooms

2 x 400g can coconut milk

½ cup water

4 cm piece of ginger, peeled and sliced

1 lemongrass stalk, white part only, cut in half

6 kaffir lime leaves

100 g baby corn

100 g green beans

1 red capsicum, cubed

1 punnet cherry tomatoes

2 tbsp fish sauce

1 tbsp brown sugar

2 tbsp lime juice

2 bricks vermicelli noodles

1 bunch Thai basil and/or coriander

1 lime, cut into wedges, to serve

1

Place coconut milk, water, ginger, lemongrass and kaffir lime leaves in a large saucepan over medium heat and bring to a gentle simmer.

2

Place all vegetables, except for tomatoes, in 2 steaming baskets above the saucepan and allow to steam for 10 minutes.

3

Remove ginger, lemongrass and kaffir lime leaves from the coconut milk. Add fish sauce, brown sugar and lime juice. Stir to combine and adjust seasoning as desired.

4

Transfer vegetables and the tomatoes to the coconut milk and simmer for 5 minutes or until just tender.

5

In the meantime, place vermicelli noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes, agitating regularly until the noodles have softened.

6

Transfer the vermicelli noodles to serving bowls.

7

Ladle the soup into the serving bowls.

8

Serve with Thai basil and/or coriander leaves and lime wedges.

Ingredients