Thailand Tom Kha Hed (Coconut Mushroom Soup)
Tom kha hed, or coconut mushroom soup, is a fragrant and creamy dish that highlights the earthy flavors of mushrooms and the bold, aromatic elements of Thai cuisine. This vegetarian soup features a rich coconut milk base infused with galangal (a key ingredient similar to ginger), lemongrass, kaffir lime leaves, and Thai chilies, creating a perfect balance of spicy, sour, and creamy notes. The star of the dish is fresh mushrooms, such as straw mushrooms or oyster mushrooms, which add a hearty texture and absorb the flavorful broth beautifully. Often finished with a splash of lime juice and garnished with cilantro, tom kha hed is a lighter, plant-based version of the popular tom kha gai (chicken coconut soup). It is a comforting and satisfying dish that showcases the depth and versatility of Thai cuisine while offering a delicious option for vegetarians and mushroom lovers alike.
Recipe Servings: 4
Ingredients
- 1 12–14-oz (355–414-ml) can coconut milk
- 4 cups (946 ml) vegetable broth
- 3 pieces lemongrass root ends (bottom 3–4 inches), bruised
- 6 oz (170 g) white button mushrooms, sliced
- ½ cup (8 g) chopped cilantro
- 2 Tbsp (30 ml) lime juice
Directions
- Place coconut milk, vegetable broth, and bruised lemongrass in a large pot.
- Bring mixture to a boil, reduce heat, and simmer for 10–15 minutes, until the liquid is infused with lemongrass flavor.
- Remove lemongrass.
- Add mushrooms and cook for 5 minutes, until just softened.
- Remove pot from the heat and stir in the cilantro and lime juice.
- Serve soup immediately.
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