Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, tom kha mushroom. coconut and galangal broth with mushrooms. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Tom Kha Mushroom. Coconut and galangal broth with mushrooms is one of the most popular of current trending foods in the world. It's appreciated by millions daily. It is simple, it's fast, it tastes delicious. They're fine and they look fantastic. Tom Kha Mushroom. Coconut and galangal broth with mushrooms is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tom kha mushroom. coconut and galangal broth with mushrooms using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tom Kha Mushroom. Coconut and galangal broth with mushrooms:

1. {Prepare 1 tin of coconut milk.
2. {Make ready 3-4 of mushrooms (thin sliced).
3. {Get 2-3 tbsp of fish sauce (soysauce for vegan).
4. {Prepare 2 tsp of palm sugar.
5. {Get 2 tbsp of tamarind.
6. {Prepare 2 stalks of lemongrass.
7. {Prepare 2 of thumb size galangal.
8. {Take 2-3 of bird eye chilli.
9. {Get 2-3 of kaffir lime leaves.
10. {Take of Drizzle with chilli jam oil.
11. {Prepare of Garnish with coriander and red chilli.

Steps to make Tom Kha Mushroom. Coconut and galangal broth with mushrooms:

1. Prepare ingredients as picture no.1. Sliced lemongrass into big chunks, slice galangal into think slices. Bash lemongrass and galangal with mortar or rolling pin..
2. Pour some coconut milk into a saucepan. Heat in low heat. Add lemongrass, galangal, kaffir lime leaves then stir well..
3. Add palm sugar, fish sauce and tamarind. Stir well..
4. Add chilli and mushrooms and stir well again..
5. Pour onto a serving bowl, drizzle tiny bit of chilli jam oil. Garnish with chilli and coriander. This dish can be served for starter or side dish to have with rice and/or stir fried..

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