I tried this tonight and the recipe is a keeper! I used Hericiums, Honey Mushrooms and Portobellos, but I’m sure it would taste equally good with any variety of mushrooms. Tom Kha Hed (Thai Mushroom Soup) Mushrooms Russula xerampelina (Shrimp Russula) Hericium coralloides, H. americanum, H. ramosum (Goat’s Beard) Hypomyces lactifluorum (Lobster Mushroom) • 8 oz. Hericium coralloides • 8 oz. young Russula xeramplina • 8 oz. young Hypomyces lactifluorum • 3 Cups. coconut milk (2 tins) • 2 cups water or low-sodium chicken or vegetable stock • 4 kaffir lime leaves • 2 stalks lemon grass or lemon grass paste • 6 thin slices fresh galangal • 2-5 fresh Jalapeno or Serrano chiles • 1/2 C. sliced bamboo shoots • 1/4 C. fish sauce (or light soy sauce) • Juice of 2 limes (don’t overdue this) • 4 T. cilantro, chopped Methods/steps 1. Clean & chop the H. coralloides into 1″ pieces. 2. Cut the Russula xeramplina in half lengthwise then slice vertically. 3. Cut the Hypomyces lactifluorum into 1/4″ x 2″ matchsticks. 4. Add the coconut milk to a pot and bring to a full simmer. 5. Add the H. coralloides and simmer for 10 minutes. 6. Meanwhile, thinly slice the lime leaves, cut the white part of the lemon grass into 2″ sections and smash with the flat of a knife, thinly slice the galangal diagonally, and slice the peppers into thin rounds (seeds optional). 7. Add the stock, lime leaf, lemon grass, and galangal to the pot and simmer for 5 more minutes. 8. Add the Shrimp Russula, Lobster Mushroom, chile, bamboo shoots, fish sauce and lime juice and simmer for 5 more minutes. 9. Serve topped with chopped cilantro.
Note: Fresh ginger can be substituted for galangal. Kaffir lime leaves can be omitted if unavailable.