Hot & sour milky mushroom soup (vegetarian)

Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)

RECIPE:

EQUIPMENT

  • Wok or pot

INGREDIENTS

  • 2 Cups Mushrooms, cut
  • 2 Cups Water
  • 6 Slices Galanga ginger, sliced thinly
  • 4 Leaves Kaffir lime, center vein removed
  • 1 Stalk Lemongrass, smashed
  • 1 Tomato, cut into 8 pieces
  • 2 Red shallots, smashed
  • 1 Coriander root, smashed (if you can find)
  • 1 Stalk Coriander, chopped
  • 1 Stalk Thai coriander, chopped
  • 1-3 Bird’s eye chilis, sliced (to your preference)

SEASONINGS:

  • 1/2 Cup Coconut milk
  • 1 tsp Salt
  • 1 tbsp Soy sauce
  • 1/2 tbsp Palm sugar
  • 1 tbsp Tamarind paste
  • 1 tbsp Vegetarian Thai chili paste
  • 1 Lime juice (to taste)

INSTRUCTIONS

  • In a pot, add 2 cups of water and bring to a boil. Add chili peppers, lemongrass, kaffir lime leaves, galanga ginger, shallots, coriander root and boil for 2 minutes.
  • Add mushrooms and boil for 5 minutes.
  • Add vegetarian Thai chili paste.
  • Add tomatoes and boil for 2 minutes.
  • While boiling, add soy sauce, palm sugar, tamarind paste, and salt.
  • Add coconut milk and turn off heat.
  • Stir in lime juice (to taste).
  • Top with coriander and chili peppers.
  • Serve with Thai jasmine rice.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
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IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.