I have a cold. I’m sitting in my pajamas, under a blanket, next to me I have a book and a cup of tea. If I hadn’t horrible runny nose and headache, I could say that suffering from cold is not so bad. But, as we all know, there is no worse disease than catarrh. So, despite the books, tea and blanket, I’m dying…
I can’t eat, read, write, I can’t do a thing, because even the slightest change in position causes a splitting headache and I immediately reach for the tissues. Nightmare.
But enough whining, let’s get to the point – the clou today’s post – mushroom soup. Rather Thai tom kha soup with Polish mushrooms and romaine lettuce.
I bought a tom kha paste and it lay a long time in the fridge, waiting for me to figure out what to do with it.
I anticipate questions: paste can be bought in supermarkets on the stand of exotic foods – Asian. Tom kha paste I bought is produced in Thailand and this is its composition: salt 23%, galangal 19%, spices (chilli, shallot) 18%, cane sugar 13%, palm oil 13%, lemongrass 11%, citric acid 3%. The paste is vegan and gluten-free.
And suddenly I had this craving for mushroom soup and I remembered paste. And I thought, why not? Both of the Almighty and I like spicy food, I often season varies sauces with additional hint of harissa or adjika, so why not the Thai paste?
I boiled half of the milk in a saucepan and hesitated… the whole pasta or a half? Coldn’t remember if this is very hot or mild one… So I tore a tiny little bit and tried. On the tongue I felt the sweetness of lemongrass, crisp taste of sugar and palm oil. Mild one, I decided. So I threw the rest of the paste to the pot and… then I felt the chili. Not mild one. 🙂 But outcome was amazing and I never ever buy mild one.
The soup came out hot and sweet – slightly sweet, with a distinct flavor of mushrooms, lemongrass, galangal. After a moment, join harsh notes of chili and shallots. Delicious.
I added a salad, because it was in the refrigerator and I absolutely wanted to use it before I go for groceries. Immodestly I admit that it was a sliver of genius. Mushrooms and lettuce blend together remarkably well.
I wish you bon appetit 🙂
1 package kha paste (50g)
1 can coconut milk (400 ml)
250 ml of a mushroom broth (or vegetable)
30 dag of fresh boletus (bolete? I really have word problem here…)
1 small romaine lettuce
- Mushrooms peel, wash and cut into strips.
- Wash the lettuce and also cut into strips.
- Prepare rice noodles according to directions on package.
- In a saucepan warm up half the coconut milk (200ml).
- Add tom kha paste and cook until the paste is completely dissolved.
- Add the remaining milk and broth. Mix.
- Then add the mushrooms and reduce the power of heat to a minimum. Cook for approx.15 – 20 minutes, until mushrooms are soft.
- When the soup is ready, add the lettuce and cook for 2 – 3 minutes.
- Serve with rice noodles.