Tom Kha Hed - Mushroom Coconut Soup

Ingredients

• 8 oz mixed mushrooms
• 1 can coconut milk
• 2 inches galangal
• 1 stalk lemongrass
• 4 leaves kaffir lime leaves
• 2 chili Thai bird's eye chili
• 3 tbsp lime juice
• 2 tbsp soy sauce
• 4 cups vegetable broth
• 8 oz tofu
• 1 bunch fresh cilantro
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Prepare the ingredients: Slice the mixed mushrooms, galangal, and lemongrass. Cut the tofu into cubes. Tear the kaffir lime leaves into pieces.

2. 2

   In a large pot, bring 4 cups of vegetable broth to a gentle simmer over medium heat.

3. 3

   Add the sliced galangal, lemongrass, and torn kaffir lime leaves to the pot. Simmer for 10 minutes to infuse the flavors.

4. 4

   After 10 minutes, strain the broth to remove the galangal, lemongrass, and lime leaves, then return the liquid to the pot.

5. 5

   Stir in the can of coconut milk and bring the mixture back to a simmer.

6. 6

   Add the mixed mushrooms and tofu cubes to the pot. Cook for an additional 5-7 minutes, or until the mushrooms are tender.

7. 7

   Add the Thai bird's eye chili, lime juice, soy sauce, salt, and black pepper. Stir well and let simmer for another 2 minutes.

8. 8

   Taste and adjust seasoning if needed. Remove from heat.

9. 9

   Serve hot, garnished with fresh cilantro on top.