On my recent trip to Thailand with a friend my official meal was rice and Tom Kha Gai. This is the Tom Yum Chicken soup with coconut milk version.
Tom Kha’s sourness mixed with coconut milk gives a palatable blend. Its rich savoury taste warms your soul and helps keep cold at bay. Perfect for winter months.
Coming back to England I vowed to make it every time I can but without meat.
Here’s my version of the Vegan Tom Kha Het (mushrooms).
250g button mushrooms, cut in halves or quarters
1 cup black fungus, rehydrated
1 small red onion
100g cherry tomatoes, cut in halves
1 cup coconut milk
2 lemon grass, cut in inches
1 inch galangal, sliced thinly
1tbsp tamarind paste
1 tbsp tom yum paste or 2 red chilies
1.5 L water
Salt to taste
1. Bring water to boil. Add salt to speed up boiling.
2. Add galangal, lemon grass, tamarind paste and leave for 2-5 minutes.
3. Add mushrooms, tomatoes, onion and bring back to boil. Leave for 5 minutes.
4. Add tom yum paste or chilli and coconut milk. Bring back to boil.Test its saltiness.
5. Serve with rice.