Tom K̄hing H̄ĕd – spicy oyster ‘shroom soup
The Thai word for ‘boil’, tom (pronounced dtome) features prominently on Thai menus and tom yum goong (sweet and spicy broth with prawns) is probably one of the most famous dishes.
Tom kha gai (boil galangal chicken) is probably Thailand’s second most famous soup. It dates back to around 1890 and was originally called Tom kha pet as it featured duck and galangal in a coconut milk-based curry.
Tom kha gai is flavoured with fragrant kaffir lime leaves, lemongrass, coriander and lime juice along with hot chilli which balances the creamy coconut milk. Instead of chicken, I have used miso and oyster mushrooms and replaced the galangal with ginger, so it’s more of a Tom K̄hing H̄ĕd (boil ginger mushroom).
The oyster mushroom is widespread in many temperate and subtropical forests throughout the world but was first cultivated commercially in Germany as a subsistence measure during World War I. It is common throughout UK’s woodlands and grows all year round. It is a delicate mushroom with fan-like gills and ideal for this recipe as it doesn’t need much cooking.
I was going to say that this recipe is vegan but, on hindsight, I don’t think I can as an oyster mushroom is a carnivore. In order to obtain the nitrogen it needs, it secretes a powerful toxin that stuns passing microscopic nematode worms then its sprawling fibres enter the worms in order to suck out their guts!
Variations are a plenty; add prawns, egg or pak choi to this delicious Thai broth. #GoldenApron23
Tom K̄hing H̄ĕd – spicy oyster ‘shroom soup
The Thai word for ‘boil’, tom (pronounced dtome) features prominently on Thai menus and tom yum goong (sweet and spicy broth with prawns) is probably one of the most famous dishes.
Tom kha gai (boil galangal chicken) is probably Thailand’s second most famous soup. It dates back to around 1890 and was originally called Tom kha pet as it featured duck and galangal in a coconut milk-based curry.
Tom kha gai is flavoured with fragrant kaffir lime leaves, lemongrass, coriander and lime juice along with hot chilli which balances the creamy coconut milk. Instead of chicken, I have used miso and oyster mushrooms and replaced the galangal with ginger, so it’s more of a Tom K̄hing H̄ĕd (boil ginger mushroom).
The oyster mushroom is widespread in many temperate and subtropical forests throughout the world but was first cultivated commercially in Germany as a subsistence measure during World War I. It is common throughout UK’s woodlands and grows all year round. It is a delicate mushroom with fan-like gills and ideal for this recipe as it doesn’t need much cooking.
I was going to say that this recipe is vegan but, on hindsight, I don’t think I can as an oyster mushroom is a carnivore. In order to obtain the nitrogen it needs, it secretes a powerful toxin that stuns passing microscopic nematode worms then its sprawling fibres enter the worms in order to suck out their guts!
Variations are a plenty; add prawns, egg or pak choi to this delicious Thai broth. #GoldenApron23
Cooking Instructions
- 1
Heat 3 cups of water in a saucepan and add the sachet of miso. Chop the coriander stalks (reserving the leaves) and add to the water along with the lemon grass, kaffir lime leaves, ginger and both the sliced and whole chilli. Boil for 5 minutes to infuse.
- 2
Add the coconut milk, stir then add the mushrooms. Lower the heat and cook for 2-3 minutes. Remove the lemongrass, add a squeeze of lime, the coriander leaves and mustard cress and serve with a splash of chilli oil.
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