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Tom kha soup
Ingredients
- For the paste
- 5cm/2in piece galangal or ginger, peeled, roughly chopped
- 2 garlic cloves, peeled
- 1 stalk lemongrass, bruised
- small bunch fresh coriander, leaves chopped, roots reserved
- 1-2 shallots, peeled, quartered
- 1 medium green chilli, seeds removed, roughly chopped
- 3 fresh or 6 dried kaffir lime leaves
- 2 limes, zest only
- For the soup
- 1 tbsp olive oil
- 1 litre/1¾ pint boiling water
- 1 chicken or vegetable stock cube
- 400ml/14fl oz coconut milk
- 3 tbsp fish sauce
- 8 tiger or king prawns, shelled, de-veined
- handful enoki mushrooms
- handful shimeji mushrooms
- 4 shiitake mushrooms, chopped
- handful sugar snap peas
- 100g/3½oz soba noodles
- 1-2 limes, juice only, plus more to serve
- salt and freshly ground black pepper
- small handful thai basil leaves
- small handful shiso cress
- 1 green chilli, sliced
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