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Tom K̄hing H̄ĕd – spicy oyster ‘shroom soup
Introduce
Chef :
LauraTom K̄hing H̄ĕd – spicy oyster ‘shroom soup
The Thai word for ‘boil’, tom (pronounced dtome) features prominently on Thai menus and tom yum goong (sweet and spicy broth with prawns) is probably one of the most famous dishes.
Ingredient
Food ration :
2 servingsCooking time :
10 minutes
3 cups
water
1 sachet
miso
200 ml
coconut milk
150 g
oyster mushrooms
splash
chilli oil
Cooking instructions
* Step 1
Heat 3 cups of water in a saucepan and add the sachet of miso. Chop the coriander stalks (reserving the leaves) and add to the water along with the lemon grass, kaffir lime leaves, ginger and both the sliced and whole chilli. Boil for 5 minutes to infuse.
* Step 2
Add the coconut milk, stir then add the mushrooms. Lower the heat and cook for 2-3 minutes. Remove the lemongrass, add a squeeze of lime, the coriander leaves and mustard cress and serve with a splash of chilli oil.
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