Coconut Soup With Oyster Mushrooms |
Favourites 12
Total Time: 15 Minutes
Serves 2


  • 200ml of coconut milk
  • 200ml of water
  • 5 slices of greater galangal
  • 1 lemongrass talk, sliced diagonally
  • 3 kaffir lime leaves, shredded
  • 3 small red chillies, sliced
  • 4 coriander roots (or use 20 fresh coriander stalks), roughly chopped
  • 1 tsp of sea salt flakes
  • 150g of oyster mushrooms, broken into pieces
  • 5 cherry tomatoes, halved
  • 3 tbsp of lime juice
  • 2 tbsp of light soy sauce
  • Handful of fresh coriander leaves


  1. Pour the coconut milk and measured water into a saucepan and bring to a boil.
  2. Add the galangal, lemongrass, lime leaves, chillies, coriander roots or stalks and salt. Leave to bubble away over a medium heat for two minutes, until the flavours come through, then add the mushrooms and the tomatoes and cook for a further two minutes, until the mushrooms are cooked. Remove from the heat and stir in the lime juice, soy sauce and coriander leaves. Serve immediately.

Rosa’s Thai Café: the Vegetarian Cookbook by Saiphin Moore, published by Mitchell Beazley, £20

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