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Mushroom Coconut

Subtly Spiced Mushroom Soup
(Tom Kha Hed)

Coconut Galangal

Mushrooms and bamboo shoots simmered in coconut milk with Thai herbs and spices.


Thai Recipes

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Serves: 4 
Cooking time (approx.):  minutes

1  cup(s) mushrooms (hed) sliced
1  tablespoon(s) bamboo shoots sliced
2  cups(s) coconut milk
2  teaspoon(s) lemon grass (takhrai) chopped
4  tablespoons chopped galangal (kha)
2  tablespoon(s) young galangal (kha on)
4  fresh red chillies (prik khi nu daeng) chopped
2  tablespoon(s) fish sauce (nam pla)
4  tablespoons lemon (manao) juice
1  teaspoon(s) chilli oil
1  tablespoon(s) coriander leaves (Pak chi)
salt to taste

  1. Pour the coconut milk in a pan and heat for about 2  minute(s).
  2. Add bamboo shoots, mushrooms, lemon grass, galangal, young galangal, red chillies, lemon juice and fish sauce. Mix well. Boil on medium level for about 6  minutes and put off the flame.
    Serve hot topped with chilli oil and coriander leaves.

 
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