Coconut Soup With Oyster Mushrooms

Serves 2
Total Time
15 Minutes
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
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.

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

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