Vermicelli Tom Kha with Chestnut Mushrooms
Ingredients
- chestnut mushrooms 250g
- shallots 1 piece
- ginger 30g (1t)
- garlic cloves 3 pieces
- lemon grass 1 piece
- green beans 250g (8oz)
- rice vermicelli 100g (4oz)
- vegetable oil 1 tbsp
- red curry paste 20g (1t)
- water 300ml (1.25c)
- coconut sugar 10g
- vegetable stock cube 0.5 pieces
- coconut milk 200ml (3/4c)
- lime leaves 3 pieces
- sambal oelek 30g
- soy sauce 20ml (1t)
- bean sprouts 50g (handful)
- fresh coriander 15g (1tsp)
- red chilli large 1 piece
- 1 lime
- spring onion 50g (1/4c)
Preparation
Prep vegetables
Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemon grass with something heavy until it splits. Trim the green beans
Soak vermicelli
Add the vermicelli to a pot or bowl and cover with boiling water. Stir once. Leave to soften for 3 min. Drain once tender
Fry mushrooms and shallots
Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and cook for 5 min or until browned. Add the shallots and cook for 2 min
Simmer soup
Add the garlic, ginger, lemon grass and red curry paste and fry for 1 min further. Add the measured water, coconut sugar, vegetable stock cube, coconut milk, green beans and lime leaves. Simmer for 10 min
Prep garnishes
Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges. Trim and finely slice the spring onion
Serve
Add the sambal oelek and soy sauce to the soup. Squeeze the lime juice into the soup. Divide the washed bean sprouts and drained vermicelli among bowls and ladle the soup over the top. Garnish with the coriander, spring onion and sliced chilli
