Galangal coconut soup with wontons

In this vegan version of the famous "tom kha khiaw", the wontons are filled with mushrooms and tofu. "Tom" means soup in Thai, while "kha" is galangal and "khiaw" means wontons (ravioli). Prepare this soup and get ready to enjoy a delicacy. Serves 2. Wontons (also called Chinese raviolis): 1 teaspoon white peppercorn 1 garlic clove 1 coriander root 50 g tofu, chopped 35 g ear mushrooms, chopped 1 tablespoon mushroom sauce 1 small pinch salt 8 wonton wrappers

Pound the peppercorns, garlic and coriander root until smooth. Add tofu, mushrooms and seasoning (mushroom sauce, salt). Pound until the mixture is smooth. Then divide into 8 equal portions. Arrange a wonton wrapper in front of you. Using a brush (or your fingers), moisten the edges with water. Place a portion of filling in the center. Wrap the filling by pinching the edges (see pictures below). It is important to remove all the air from the wonton so that it doesn't open under the effect of heat during cooking. Set aside in a cool place.


500 ml vegetable stock

2 kaffir leaves, crumpled

1 lemongrass stalk, flattened

60 g galangal, sliced