Rustle up this delicious version of fragrant Thai coconut soup made with wild mushrooms and tiger prawns.
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
Heat a little olive oil in a pan that can hold the soup and fry off the paste.
Pour in a litre of boiling water and crumble in the stock cube
Add the coconut milk and the fish sauce
Add the prawns and allow them to cook in the broth
Add all the mushrooms and sugar snaps and allow them to cook slightly in the broth
Cook some soba noodles in boiling water
Just before serving the soup add the juice of 2 limes – taste and check the seasoning
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.
Add one last squeeze of lime on top before serving
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