Add to Favourites
My Favourites
Email this recipe
Print this recipe
Tom Kha Hed (Thai Mushroom Soup)
recipe image
Created by AndrewM, Friday, 01 January 2010


This recipe is inspired by the crunchy texture of H. coralloides that's similar to the Chinese Tree ear mushroom, plus it's seafood like flavor that compliments Asian soups. The other two mushrooms also have different textures along with seafood notes. The unusual ingredients are available in Asian markets, or locally at Central Market.

  • 8 oz. Hericium coralloides
  • 8 oz. young Russula xeramplina
  • 8 oz. young Hypomyces lactifluorum
  • 2.5 C. coconut milk
  • 1.5 C. water or low-sodium chicken or vegetable stock
  • 4 kaffir lime leaves
  • 2 stalks lemon grass
  • 6 thin slices fresh galangal
  • 2-5 fresh Jalapeno or Serrano chiles
  • 1/2 C. sliced (winter) bamboo shoots
  • 1/4 C. fish sauce (or light soy sauce)
  • Juice of 2 limes
  • 4 T. cilantro, chopped
  1. Clean & chop the H. coralloides into 1" pieces.
  2. Cut the Russula xeramplina in half lengthwise then slice vertically.
  3. Cut the Hypomyces lactifluorum into 1/4" x 2" matchsticks.
  4. Add the coconut milk to a pot and bring to a full simmer.
  5. Add the H. coralloides and simmer for 10 minutes.
  6. Meanwhile, sliver the lime leaves, cut the white part of the lemon grass into 2" sections and smash with the flat of a knife, thinly slice the galangal diagonally, and slice the peppers into thin rounds (seeds optional).
  7. Add the stock, lime leaf, lemon grass, and galangal to the pot and simmer for 5 more minutes.
  8. Add the Shrimp Russula, Lobster Mushroom, chile, bamboo shoots, fish sauce and lime juice and simmer for 5 more minutes.
  9. Serve topped with chopped cilantro.
Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design