







Tom kha taohu. This spicy and sour soup can be served on its own, or with a side of rice. A variety of vegetables can be added in, and oyster mushrooms can be easily swapped for any other mushrooms (shiitake). I've prepared mine a little thin, but doubling the coconut milk can amp this up to an extremely creamy soup.

Ingredients

Servings: 1

Coconut milk - 1/2 cup

Increase to 1 cup coconut milk and 1/2 cup water if wanting it creamier

Water - 3/4 cup

Oyster mushrooms - 50g

Onion - 1/4

Tofu - 1/4 package

Lemongrass - 1 stalk

Galangal (Thai ginger) - 3 to 4 slices

Kaffir lime leaves(muskrat lime leaves) - 2

Fresh Thai chillies - 1 to 3

Soy sauce - 1 Tbsp

Palm sugar - 1 tsp

Vegetable bouillon - 1 tsp

Lemon juice - 1 Tbsp

















Directions

*Step-by-step directions with pictures below*





Cook rice if serving with rice.



Cut lemongrass into 4 pieces and squish with a knife to release flavours (smell before and after to notice how much it helps). De-stem kaffir lime leaves. Slice galangal. Squish red chillies with a knife. Tear oyster mushrooms into smaller pieces. Cut 1/4 onion into 1" pieces. Cut tofu into 1/4" cubes.



Heat wok. Add coconut milk and vegetable bouillon. Bring to a boil, then add lemongrass, kaffir lime leaves, galangal and red chillies. Cook for 3 minutes on med-high. Add water. Add mushrooms, onion and tofu. Cook for 5 minutes on high. Grate sugar if necessary. Turn off heat, then add sugar, soy sauce and lemon juice. Top with cilantro and serve!



Serve with a small bowl to place galangal, lemongrass, kaffir lime leaves and red chillies in. These ingredients won't be eaten, but are left in the soup when served.











Step-by-step Directions Cut lemongrass into 4 pieces. Squish with knife

De-stem kaffir lime leaves

Slice galangal

Squish red thai chillies

Tear oyster mushrooms into smaller pieces Cut onion into 1" pieces Cut tofu into 1/4" cubes

Heat wok Add coconut milk and vegetable bouillon

Bring to a boil

Add galangal, kaffir lime leaves, lemongrass and red chillies.

Cook for 3 minutes on med-high.

Add water

Add mushrooms, onion and tofu

Cook for 5 minutes on high

Grate sugar if necessary

Turn off heat

Juice lemon

Add lemon juice, soy sauce and sugar

Top with cilantro and serve!

Serve with a side bowl to toss lemongrass, kaffir lime leaves, galangal and red chillies.



