Mushroom Tom Kha soup recipe

• 30 g (1.1oz) piece galangal or ginger, peeled, roughly chopped
• 2 garlic cloves, peeled
• 1 stalk lemongrass, bruised
• 1 small bunch fresh coriander, leaves chopped, roots reserved
• 2 shallots, peeled, quartered
• 1 medium green chilli, seeds removed, roughly chopped
• 3 fresh or 6 dried kaffir lime leaves
• 2 limes, zest only
• 1 tbsp olive oil
• 1 litre chicken stock
• 400 ml (14.1fl oz) coconut milk
• 3 tbsp fish sauce
• 8 tiger or king prawns, shelled, de-veined
• 1 handful enoki mushrooms
• 1 handful shimeji mushrooms
• 4 shiitake mushrooms, chopped (If you cant find then chestnut mushrooms will substitute)
• 100 g (3.5oz) noodles, soba are nice
• 1 -2 limes, juice only, plus more to serve
• 1 pinch salt and freshly ground black pepper
• 1 small handful Thai basil leaves
• 1 green chilli, sliced

1. For the paste, blend the paste ingredients in a food processor until smooth.
2. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.
3. Stir in the coconut milk and fish sauce, add the stock and bring to a simmer.
4. Add the prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes, or until the prawns have turned pink and opaque and the noodles have cooked.
5. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper.
6. Divide the drained noodles between four bowls, and ladle over the soup.
7. Garnish with Thai basil leaves, the coriander leaves, and sliced chilli.
8. Squeeze over a little more lime juice to taste.

ginger, garlic, stalk lemongrass, fresh coriander, shallots, green chilli, lime leaves, olive oil, chicken, coconut milk, fish sauce, king prawns, handful enoki mushrooms, handful, shiitake mushrooms, noodles, only, salt, handful thai basil, green chilli

Taken from www.lovefood.com/guide/recipes/22438/mushroom-tom-kha-soup-recipe (may not work)