Thai Coconut Mushroom Soup

The tasty Thai coconut mushroom soup Tom Yum Het Sot is nothing more, than a vegetarian variation of the famous Tom Kha Gai (Thai chicken coconut soup). Logically the soup should be called Tom Kha Het Sot, but that´s wrong. Usually this delicious coconut soup is prepared just with straw mushrooms, but as nowadays there is a wide selection of mushrooms available in Thailand, we also added the flavorful king oyster mushrooms (eryngii mushrooms). As straw mushrooms are hard to find outside South East Asia, You can replace them by champignons or You´ll have to use canned straw mushrooms.

© The Foodist
Image: Thai Coconut Mushroom Soup (Tom Yum Het Sot)

Recipe: Thai Mushrooms Coconut Soup Tom Yum Het Sot
Ingredients:
750 ml water
500 ml coconutmilk
3-4 kaffir lemon leaves
3 stems lemongrass
5-10 slices galangal
1 coriander root
2 spring onions (the white part on the bottom)
5-10 Thai Chili “Prik Kee Noo”
250 g straw mushrooms
(fresh champignons as replacement)
100 g king oyster mushrooms (eryngii mushrooms)
1-2 EL palm sugar
salt or fish sauce
juice of 3-5 limes
coriander leaves and spring onions to garnish

Preparation:
Add lemongras (smash it with the flat side of a knife or a pestel), slices of galanga/galingal, kaffir lime leaves, coriander root (smashed) and spring onions to a pot with cold water, bring it to the boil and simmer it for about 1,5 to 2 hours. Add coconut milk, chilis (smashed) and mushrooms (cutted in half or sliced) and let it simmer until done (about 10 – 15 min.). Season with palm sugar, salt or fishsauce and lime juice. Garnish with coriander leaves and spring onions and serve with steamed Thai jasmine rice.

Buy ingredients for Thai Coconut Mushroom Soup online: