Dinner · 25 min · thai

Tom Kha Hed (Mushroom Coconut Soup)

Mixed mushrooms does the heavy lifting here, with coconut milk rounding it out. A Thai dinner that takes 25 minutes, start to finish. The macros do the talking: 11g protein, 26g carbs, and 51g fat in every 544-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Mixed mushrooms
• 1 cup Coconut milk
• 1 cup Vegetable broth
• 1 stalk Lemongrass
• 1 tbsp Lime juice
• 4 slices Galangal

Steps

1. Bruise the lemongrass by smashing it with the side of a knife, which releases its aroma. Slice the galangal into thin coins.
2. Bring the vegetable broth to a gentle simmer in a medium pot. Add the lemongrass and galangal and simmer 8 minutes to infuse the broth. Fish out and discard the solids.
3. Add the mixed mushrooms and simmer 4-5 minutes, until softened and silky.
4. Stir in the coconut milk and warm through 2-3 minutes. Keep it at a bare simmer and never let it boil hard, or the coconut milk can split.
5. Off the heat, stir in the lime juice. Taste and add a pinch of salt.
6. Ladle into warm bowls and serve immediately.

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