This soup seems quintessentially Thai to me; it has that punchy combination of sourness, spice and salt underscored by creamy coconut and meaty mushrooms. Adjust the spiciness as you see fit and be sure to leave all the flavourings in the broth when you serve it, they’re easy enough to eat around.
- 400 ml mushroom stock
- 1 400ml can coconut milk
- 1 two-inch piece of galangal sliced into 5mm rounds
- 2 lemongrass ends smashed with pestle and sliced into one inch lengths
- 2 kaffir lime leaves roughly torn
- 6 cherry tomates quartered
- 100 g button mushrooms quartered
- 120 g oyster mushrooms
- 2 red chillies smashed with pestle
- ¼ cup lime juice approx. 2 limes
- coriander to garnish
- 1 Add the mushroom stock and coconut milk to a saucepan along with the galangal, lemongrass, kaffir lime leaves and cherry tomatoes. Bring to a boil, then reduce the heat. Allow to simmer for 15 minutes.
- 2 Add the mushrooms and the smashed chillies and poach for an additional 4-5 minutes.
- 3 Remove from the heat and stir through the lime juice. Remove the chillies. Taste for seasoning, add salt, lime or chillies if needed. Serve garnished with coriander and some sliced red chilli.