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Thom kha soup with charred vegetables
Serves 4 Starters and mains
Ingredients
- 200ml coconut milk
- ½tbsp palm sugar
- 1tsp fine sea salt
- 1 lime, halved and one half juiced, the other cut into 4 wedges
- 1½tbsp vegetable oil
- 2 fennel bulbs, quartered and cut into 1cm thick slices
- 3 portobello mushrooms (approx. 225g), cut into 1cm thick slices
- 3 medium tomatoes, each cut into 6 wedges
- cooked vermicelli noodles, to serve (optional)
For the stock
- 1 lemongrass stalk, white part only, bruised and thinly sliced
- 1 medium white onion, thinly sliced
- 3 garlic cloves, sliced
- 2.5cm fresh root ginger, julienned
- 5cm galangal, julienned
To garnish
- bunch fresh coriander, leaves picked
- 4 makrut lime leaves, ribs removed and thinly sliced, plus extra whole leaves (optional)
Method
Put all the stock ingredients and 800ml water in a large pan. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 8 minutes. Using a slotted spoon, transfer the stock flavouring ingredients into a small bowl and set aside. Stir the coconut milk, sugar, salt and lime juice into the stock, stir well and turn off the heat.
Heat 1/2tbsp oil in a frying pan set over a medium-high heat and fry the reserved stock flavouring ingredients for 3 minutes, then tip into the large pan.
Using the same frying pan set over a medium-high heat, add the remaining oil, then cook the fennel in batches for 2 minutes on each side until nicely charred, then transfer to 4 serving bowls. Repeat the
same for the mushrooms, but cook for just 1 minute on each side, and then the tomatoes, for 2 minutes on each side.
Pour the soup into the bowls – it’s best served lukewarm to ensure you taste the creaminess of the coconut milk, but if you prefer, reheat it by bringing to the boil then turning the heat off immediately. Garnish with the coriander and makrut lime leaves. Serve with the vermicelli noodles, if using, and lime wedges on the side.
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