Rustle up this delicious version of fragrant Thai coconut soup made with wild mushrooms and tiger prawns.


  • 5cm galangal or ginger peeled and roughly chopped

  • 2 cloves of garlic, peeled

  • 1 lemon grass stalk – bashed with a flat of a knife

  • small bunch of coriander, tear off stalks, chop leaves and keep stalks separate

  • 1 - 2 shallots peeled & quartered

  • 1 medium green chilli – deseeded and roughly chopped

  • 3 fresh or 6 dried kaffir lime leaves

  • 2 limes – zest and juice

  • 1 chicken or vegetable stock cube

  • 400ml coconut milk

  • 3 tbsp fish sauce

  • Handful of enoki and shimeji mushrooms

  • 4 shiitake mushrooms chopped into small chunks

  • handful of sugar snap peas

  • a few leaves of thai basil

  • small handful of shiso cress

  • soba noodles

  • 8 tiger prawns or king prawns shell – peeled and deveined

  • salt and freshly ground pepper


  • 1.

    Add the galangal or ginger, garlic, lemon grass, coriander roots, shallots, 1 of the chillies and the lime leaves to a blender and blend with the zest of two limes into a smoothish paste

  • 2.

    Heat a little olive oil in a pan that can hold the soup and fry off the paste.

  • 3.

    Pour in a litre of boiling water and crumble in the stock cube

  • 4.

    Add the coconut milk and the fish sauce

  • 5.

    Add the prawns and allow them to cook in the broth

  • 6.

    Add all the mushrooms and sugar snaps and allow them to cook slightly in the broth

  • 7.

    Cook some soba noodles in boiling water

  • 8.

    Just before serving the soup add the juice of 2 limes – taste and check the seasoning

  • 9.

    Serve the tom ka into four bowls with the noodles. Decorate on top with some Thai basil, shiso cress, the coriander leaves, a few slivers of the remaining chilli.

  • 10.

    Add one last squeeze of lime on top before serving

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