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Recipe from: Thai Soups and Salads by Nongkran Daks and Alexandra Greeley
The texture of oyster mushrooms resembles chicken. To serve for a light lunch, add some cooked rice to the soup.
Oyster mushrooms are called Hed Nang Rom in Thai, Hed is mushroom, and Nang Rom is oyster.
1 ⅔ cups coconut milk
2 ⅓ cups water
10 thin slices galangal
2 stalks lemongrass, crushed and cut into 2 inch lengths
4 kaffir lime leaves, torn into pieces
3 cilantro roots, crushed
1 teaspoon salt
2 cups oyster mushrooms, cleaned and shredded by hand
1 tablespoon fish sauce
2 tablespoons lime juice
1 sprig fresh cilantro, roughly chopped
5 fresh chiles, or more if desired, crushed
Combine the coconut milk, water, galangal, lemongrass, lime leaves, cilantro roots and salt in a large saucepan and bring to a boil over medium heat. Add the mushrooms and cook for a further 3 to 4 minutes, stirring once or twice to prevent curdling. Stir in fish sauce, lime juice, fresh cilantro and chiles. Serve hot.