Button Mushroom Tom Kha Gai

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    Category,
    Yields1 Serving
    Prep Time5 minsCook Time10 minsTotal Time15 mins
     6 large or 12 small chestnut mushrooms, sliced
     Thumb sized piece of galangal or ginger, finely sliced
     2 sticks of lemongrass, bruised and sliced into 3cm pieces
     6 kaffir lime leaves, chopped
     1 shallot, finely sliced
     3 red chillies, finely sliced
     2 tins of 440ml coconut milk
     2 medium tomatoes, chopped
     1 lime, juice and zest
     Dash of vegan fish sauce
     Pinch of salt and pepper
    To serve
     Bunch of coriander, chopped
     200g cooked rice noodle
    1

    Place the galangal (or ginger), lemongrass, kaffir lime leaves, shallot and chillies into a saucepan along with the coconut milk and heat slowly, gently stirring occasionally.

    2

    Cook for about 5 minutes, then add the mushrooms and bring just below the boil.

    3

    Cook for another 5 minutes. Season with salt and pepper, the lime juice and fish sauce.

    4

    Add the chopped coriander and lime zest and serve straight away with the noodles and extra lime wedges and chilli slices on the side.

    Ingredients

     6 large or 12 small chestnut mushrooms, sliced
     Thumb sized piece of galangal or ginger, finely sliced
     2 sticks of lemongrass, bruised and sliced into 3cm pieces
     6 kaffir lime leaves, chopped
     1 shallot, finely sliced
     3 red chillies, finely sliced
     2 tins of 440ml coconut milk
     2 medium tomatoes, chopped
     1 lime, juice and zest
     Dash of vegan fish sauce
     Pinch of salt and pepper
    To serve
     Bunch of coriander, chopped
     200g cooked rice noodle

    Directions

    1

    Place the galangal (or ginger), lemongrass, kaffir lime leaves, shallot and chillies into a saucepan along with the coconut milk and heat slowly, gently stirring occasionally.

    2

    Cook for about 5 minutes, then add the mushrooms and bring just below the boil.

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    3

    Cook for another 5 minutes. Season with salt and pepper, the lime juice and fish sauce.

    4

    Add the chopped coriander and lime zest and serve straight away with the noodles and extra lime wedges and chilli slices on the side.

    Button Mushroom Tom Kha Gai
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