Tom Kha Hed (Coconut Mushroom Soup)
A silky Thai coconut soup with tender mushrooms, brightened by lime and fresh herbs. Ready in under 20 minutes with just six pantry staples.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 can (13.5 oz) coconut milk, full-fat
- 8 oz mushrooms, mixed varieties
- 1.5 tablespoons red curry paste
- 1 whole lime (zested and juiced)
- 1 tablespoon fish sauce
- ¼ cup fresh cilantro, loosely chopped
Instructions
- 1
Place each mushroom gill-side down on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like cutting bread.
- 2
Cut the lime in half, zest the colored skin into a small pile using a microplane, then squeeze both halves into a small bowl and set aside.
- 3
Pour the coconut milk into a medium pot and set it over medium-high heat, stirring occasionally until you see small bubbles breaking the surface, about 2 minutes.
- 4
Add 1.5 tablespoons of curry paste and stir constantly for 30 seconds until the paste dissolves and you smell a strong aromatic fragrance.
- 5
Add the mushroom slices and stir to coat them with the curry mixture, then simmer over medium heat for 5 minutes until the mushrooms soften and darken slightly.
- 6
Pour in the lime juice and 1 tablespoon of fish sauce, then stir for 10 seconds until the liquid is evenly mixed.
- 7
Divide the soup between two bowls, pouring the broth and mushrooms equally.
- 8
Scatter the cilantro on top and sprinkle a small pinch of lime zest over each bowl, then serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- microplane zester
- medium pot (3–4 quart)
- wooden spoon
- two bowls
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