International Recipes
Kai Tom Kah
(Mushroom Soup with Lemon Grass)
Yield: 4 servings
Ingredients
- 2 cups coconut milk
- 1/2 pound mushrooms, thinly sliced
- 3 stalks lemon grass, cut into 2 inch lengths, or 1 tablespoon dried lemongrass, soaked
- 4 teaspoons laos powder/galangal or 4 thin slices fresh galangal (available in Asian markets)
- 1 chile, seeded and finely chopped
- 1 cup water
- 4 lime or lemon leaves, or grated zest of 1 lime or lemon
- 2 tablespoons fresh cilantro, chopped
- Salt, to taste
- Juice of 1 lime or lemon
Instructions
- Pour the coconut milk into a pan or wok and add the mushrooms, lemon grass, laos powder/galangal and chile. Bring gently to a boil and simmer over gentle heat for 5 minutes.
- Add the water, lime or lemon leaves (or zest) and 1 tablespoon of the cilantro.
- Season with salt to taste and stir to combine the ingredients as they cook together gently for 10 minutes.
- Before serving, scatter the remaining cilantro leaves on top.
- Pass the lemon or lime juice separately.
Nutrition
Per serving: 347 calories, 29g fat, 0 cholesterol, 7g protein, 23g carbohydrates, 7g fiber, 175mg sodium, 69 percent calories from fat
Attribution
Posted by Tiffany at Recipe Goldmine 11/30/2001 12:25 pm.
Source: Global Vegetarian Cooking by Troth Wells