Coconut Soup with Oyster Mushrooms

Serves 2
Total Time
1 Hour
200ml of coconut milk
200ml of water
5 slices of greater galangal
1 lemongrass stalk, sliced diagonally
3 kaffir lime leaves, shredded
3 small red chillies, sliced
4 coriander roots (or 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
Step 1

Pour the coconut milk and measured water into a saucepan and bring to a boil.

Step 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.

Recipe from Rosa's Thai Cafe by Saiphin Moore (Mitchell Beazley, £20)

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