Скачать или смотреть 🔥 Rich, Spicy & Delectable! 🌱 VEGAN Tom Kha Het – A Creamy Coconut Soup with 3 Kinds of Mushrooms!🇹🇭

In Today's Episode, Rinda is taking a classic Thai soup – Tom Kha Gai, and giving it a special vegan twist! This is a world renowned soup, loved for its creamy coconut milk, zesty lemongrass and rich galangal flavours. Typically, this soup is made with chicken, but today we will be using three kinds of mushrooms (Oyster, King Oyster and White Button) as our main ingredients! If you enjoyed this video, please like, share, and subscribe to the channel to see more content!

Chapters:
0:00 Introduction
0:40 Ingredients
1:41 Preparing Ingredients
5:21 Cooking the Tom Kha Mushrooms
11:08 Tasting and final touches
11:50 Serving the Tom Kha Mushrooms

This recipe is for 2 Servings.

Ingredients:

8 Slices of galangal – fresh or frozen.
2 Stems of lemongrass –smash and cut into 2 inches length wise
1 Can of coconut milk – 400 ml
1 Can of water (you can use the coconut milk can to measure) or 1 1/2 cups of tap water.
2 Cups of White button mushrooms – small ones cut in half, large ones cut into fourths
2 Cups of King Oyster (King Trumpet) mushrooms – for how to cut and prepare it, please see video.
2 Cups of Oyster Mushrooms – for how to cut and prepare it, please see video.
2 Medium size tomatoes – cut into 8 pieces, see video
1/2 Medium sized sweet white onion – sliced
1 Vegetable Knorr (Bouillon cube)
½ Tbsp of Palm sugar
½ Tbsp of brown sugar
½ Tsp of sea salt
1 Tbsp of Thai light soy sauce
2 Tbsp of fresh squeezed lemon juice
2-6 Fresh Thai hot red chili (depending on your spice tolerance) – sliced or use Scissors to cut them
3 Stems of cilantro and 2 green spring onions – chopped – for garnishing

Cooking Method:

Place a large pot or deep wok in medium high heat in your stove. Add 1 can of coconut milk and use the same can to measure one can of water into the pot or wok. Add galangal and lemongrass, bring to boil. Cover and let it cook for 3 minutes, then add vegetable bouillon and palm sugar, let it cook for 1 more minute, to let the vegetable bouillon and palm sugar dissolve in the coconut soup.

Note: When the coconut milk heats up, it will form bubbles and the boiled coconut milk can easily overflow. To prevent the boiled coconut milk from overflowing, you have to open the cover and check you boiling coconut milk and stir it, or you can reduce the heat to medium low. You must recheck your soup every 1 or 2 minutes.

Add mushrooms and stir well, cover the soup again and let it cook for 4 minutes (continue to check for overflowing coconut milk). Then add tomatoes, white cooking onion, and cover it. Let it cook for 1 minute, you don’t want to overcook the tomatoes and cooking onion.

Add cut fresh chili and sea salt. If you need more heat, you can add more fresh cut Thai chili. Add fresh squeezed lemon juice and Thai light soy sauce, then turn the heat off. Garnish with cilantro and green spring onion. Serve hot.

Taste Profile: This soup is lead by a sweet sourness, a smooth creamy taste from the coconut milk and creamy of the mushrooms, followed by a subtle heat from the hot chili pepper.

If you have questions, please e-mail [email protected]
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