Spicy mushroom, coconut and galangal soup, or Tom Kah Het


Vegan Thai Tom Kah soup

This vegan mushroom soup is tasty, healthy and so easy to prepare!

Serves 2.

500 ml vegetable stock

1 lemongrass stalk, flattened all the way through

2 kaffir leaves, bruised

60 g galangal, sliced

1 coriander root,

2 fresh bird's eye chilli, sliced

25 g shallot, sliced

1 tablespoon soy sauce

½ teaspoon salt

1 teaspoon coconut sugar

2 tablespoons tamarind juice

200 g mushrooms such as oyster mushrooms (cut in half), king oyster mushrooms (sliced), straw mushrooms (halved) or shimeji mushrooms

250 ml coconut cream

4 cherry tomatoes, halved

1 tablespoon spring onions, chopped


Bring the vegetable stock to the boil. Add the kaffir leaves, galangal, coriander root, lemongrass stalk, bird's eye chilli, shallots, soy sauce, salt, sugar and tamarind juice. Simmer over low heat, covered, for 10 minutes.


Add the mushrooms and cook for another 3 minutes. Lower the heat (the soup should no longer boil) and add the coconut cream. Mix well and taste to adjust the seasoning. Remove the kaffir leaves, coriander root, lemongrass stalk and galanga.


Pour into serving bowls. Garnish with tomatoes and spring onions.

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