This soup is similar to a Tom Yum but not quite as spicy as
it has the addition of coconut milk.
Prep time 15mins
Cooking time 35 minutes
Ingredients
1 red onion
1 clove of garlic
1 thumb sized lump of raw ginger
1 red chilli
2 tbsp vegetable oil
1 liter of veggie stock or 1 liter of water and a stock cube
2 sticks of lemongrass
4 fresh lime leaves (lime zest can be used as an alternative)
50g dried wild mushrooms
1 corn on the cob
1 can of coconut milk
a handful of fresh coriander
Method
1. Peal and finely chop the onion, garlic and the ginger.
2. Finely slice the red chilli. If you prefer a milder flavour then deseed
the chilli before you chop it remembering that the white membrane also contains
a lot of the heat.
3. Sweat everything but the chilies off in a large saucepan with approximately
2 tbsp of oil.
4. Add the stock, lemongrass and lime leaves
5. Add some but not all of the chilies. Adding them at this stage means that
the dish will not be quite so hot. Bring the soup to the boil and then allow
to simmer.
6. Remove 2 cups of the soup liquid and use this to re-hydrate the wild mushrooms.
Leave to soak for at least 10 minutes before pouring the stock and the mushrooms
back into the pot. These mushrooms will give the soup a superior flavour but
any mushrooms can be used in a pinch.
7. Remove the kernels of corn from the cob and add them to the soup.
8. Remove the lime leaves and the lemongrass and then add the coconut milk.
9. Finally ad the chopped coriander and serve
Serving Suggestion
A lovely introduction to a Thai meal or delicious on its own as a light lunch.
