Tom yum's gentler cousin: the same aromatics, softened with coconut milk. Made here with mushrooms; use the chicken version if you prefer.
Serves 4 · Time 20 minutes
Ingredients
Serves
- 1 tbsp
-
500 ml
vegetable stock
-
400 ml
coconut milk
-
250 g
mixed mushrooms, torn
-
6
slices galangal
-
2 stalks
lemongrass, bruised
-
4
kaffir lime leaves
-
1 tbsp
soy sauce
-
1 tsp
palm sugar
-
juice of 1 lime
-
coriander and sliced chilli to serve
Method
-
Simmer the stock with galangal, lemongrass and lime leaves for five minutes.
-
Add the coconut milk and paste; whisk in and keep at a gentle simmer, never a boil.
-
Add the mushrooms and cook four minutes; season with soy and palm sugar.
-
Off the heat, add lime juice; serve with coriander and chilli.
