Kai Tom Kah
(Mushroom Soup with Lemon Grass)


  • 2 cups coconut milk
  • 1/2 pound mushrooms, thinly sliced
  • 3 stalks lemon grass, cut into 2-inch lengths, or 1 tablespoon dried lemongrass, soaked
  • 4 teaspoons laos powder/galangal or 4 thin slices fresh galangal (available in Asian markets)
  • 1 chile, seeded and finely chopped
  • 1 cup water
  • 4 lime or lemon leaves, or grated zest of 1 lime or lemon
  • 2 tablespoons fresh cilantro, chopped
  • Salt, to taste
  • Juice of 1 lime or lemon


  1. Pour the coconut milk into a pan or wok and add the mushrooms, lemon grass, laos powder/galangal and chile. Bring gently to a boil and simmer over gentle heat for 5 minutes.
  2. Add the water, lime or lemon leaves (or zest) and 1 tablespoon of the cilantro.
  3. Season with salt to taste and stir to combine the ingredients as they cook together gently for 10 minutes.
  4. Before serving, scatter the remaining cilantro leaves on top.
  5. Pass the lemon or lime juice separately.

Makes 4 servings.

Approximate values per serving: 347 calories, 29 g fat, 0 cholesterol, 7 g protein, 23 g carbohydrates, 7 g fiber, 175 mg sodium, 69 percent calories from fat

Posted by Tiffany at Recipe Goldmine 11/30/2001 12:25 pm.

Source: Global Vegetarian Cooking by Troth Wells

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