Serves 4 | Prep 5 mins | Cook 7 mins
400ml can coconut milk
700ml warm water
450g mushrooms (small tight
chestnut buttons are best – if larger, quarter them)
2.5–4cm piece of young galangal,
finely sliced or 2–3 tsp finely grated
fresh ginger (depending on how hot you like things)
1 tbsp shredded lemon grass
4 Kaffir lime leaves, tightly rolled and shredded
100ml light soy sauce
100ml lime juice
2 tbsp chopped fresh coriander
1–2 tsp fresh chillies, chopped
Tom kha het
1. Saving 125ml of the coconut milk, pour the rest into a large pan. Add the water and stir until blended. Add the mushrooms, galangal or ginger, lemon grass and lime leaves.
2. Bring to the boil and simmer for 5 minutes. Add the soy sauce and reserved coconut milk.
3. Bring back to the boil, then take off the heat and add the lime juice, coriander and chillies. Serve.