Tom Kha Hed (Thai Coconut Mushroom Soup)
Prep
5 min
Serves
5
Skill
Vegetarian
Prep
5 min
Serves
5
Skill
Ingredients
1 tsp grape seed oil 2 thumbs chopped galangal 1 chopped purple onion 1 stalk lemongrass 2 cups vegetable broth 2 1/2 cups So Good Almond Unsweetened Milk 1 cup coconut milk 1/2 tsp salt 1 Tbs tamarind paste 4 sliced tomatoes 2 cups oyster mushroom Cilantro (topping)
Method
- Pre-heat a pot and bring to medium heat.
- Add in the oil.
- Add in the galangal, lemongrass, and onion and cook until for 2 minutes.
- Add in the vegetables broth, bring to a boil and simmer for 3 minutes.
- Add in the So Good Almond Unsweetened Milk, salt, and tamarind paste, and simmer for 5 minutes.
- Add in the coconut milk and simmer for 3 minutes.
- Remove the aromatics from the soup.
- Add in the mushroom and tomatoes and cook for 5 minutes.
- Remove from heat and top with cilantro.
1 tsp grape seed oil 2 thumbs chopped galangal 1 chopped purple onion 1 stalk lemongrass 2 cups vegetable broth 2 1/2 cups So Good Almond Unsweetened Milk 1 cup coconut milk 1/2 tsp salt 1 Tbs tamarind paste 4 sliced tomatoes 2 cups oyster mushroom Cilantro (topping)
- Pre-heat a pot and bring to medium heat.
- Add in the oil.
- Add in the galangal, lemongrass, and onion and cook until for 2 minutes.
- Add in the vegetables broth, bring to a boil and simmer for 3 minutes.
- Add in the So Good Almond Unsweetened Milk, salt, and tamarind paste, and simmer for 5 minutes.
- Add in the coconut milk and simmer for 3 minutes.
- Remove the aromatics from the soup.
- Add in the mushroom and tomatoes and cook for 5 minutes.
- Remove from heat and top with cilantro.