Coconut soup of prawns and oyster mushrooms

Coconut soup of prawns and oyster mushrooms

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

The good old favourite tom kha goong, made with the freshest of ingredients. This will make you resolve to never eat takeaway versions again!

Ingredients

Quantity Ingredient
250ml coconut cream
250ml Chicken stock
4 kaffir lime leaves
2 lemongrass stems, bruised along the length
4 cm piece fresh galangal, peeled and sliced
4 red asian shallots, halved
4 coriander roots, scraped and cleaned
100ml fish sauce
1 tablespoon caster sugar
2 1/2 tablespoons oyster sauce
2 tablespoons Chilli jam
8 raw king prawns, body shell removed, deveined, leaving the head and tail intact
8 oyster mushrooms
2 limes, juiced
4 green bird’s eye chillies, finely sliced
coriander leaves, to garnish

Method

  1. Bring the coconut cream and chicken stock to the boil in a large heavy-based saucepan over a medium–high heat.
  2. Add the lime leaves, lemongrass, galangal, shallots and coriander roots and simmer gently for 3–4 minutes. Stir in the fish sauce, sugar, oyster sauce and chilli jam and simmer for a further 3–4 minutes. Check the seasoning – it should taste hot, salty and sweet, and the flavours of the aromatics should be coming through.
  3. Lower the heat to a simmer, add the prawns and mushrooms and cook for 4–5 minutes.
  4. Divide the lime juice and chillies between four serving bowls. Pour over the hot soup and garnish with the coriander leaves.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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