Kang hed say hom pom

Kang hed say hom pom

Mushroom soup with coriander

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon butter or ghee
1 tablespoon vegetable oil
1 small white onion, finely chopped
500g fresh button or field mushrooms, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 chicken stock cubes, (optional)
875ml milk or coconut milk
3 teaspoons cornflour
2 tablespoons fresh coriander leaves, chopped, to garnish

Method

  1. Heat the butter and oil in a large saucepan over low heat. Add the onion and cook until softened. Add the mushrooms, ground coriander and cumin and continue to stir-fry for a few minutes. Add the salt and pepper, then cover, reduce the heat to low and simmer for 10 minutes, stirring occasionally. Add 625 ml hot water and the stock cubes, if using, and bring to the boil, then reduce the heat to low and simmer for 10 minutes. Add the milk and bring back to the boil once more, stirring occasionally. Remove from the heat.
  2. In a bowl, combine the cornflour and 1 tablespoon cold water to make a smooth paste. Add to the soup and stir to combine. Return to the heat and bring to the boil, stirring constantly until the soup thickens. Serve immediately, garnished with coriander.

Note

  • If not using stock cubes, adjust the seasoning by adding salt, to taste, before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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