Chef Series: Saiphin Moore’s Tom Kha Soup
As we get to the end of January, when it’s dark and it feels like a new storm is popping up every week, there’s one dish we turn to – soup. Preferably, we turn to a spicy soup, and that’s exactly what we have this week in Chef Series. This dish comes from Saiphin Moore, chef and founder of Rosa’s Thai, and is perfect for fighting off both cold and January blues. Both quick and delicious, this is a recipe you’ll keep coming back to.
Rosa’s Thai was co-founded by Saiphin and Alex Moore in 2008, bringing dishes from Moore’s native Thailand to London. This dish, Tom Kha (or Coconut Soup with Mushrooms), is one you can find all over Thailand, with differing versions according to location. This one has a northern taste, as it’s based on a recipe from Moore’s mother.
Tom Kha Soup
prep time: 10 mins
cook time: 15 mins
serves: 2
Ingredients
- 200ml (7fl oz) coconut milk
- 200ml (7fl oz) water
- 5 slices of greater galangal (or ginger)
- 1 lemongrass stalk, sliced diagonally
- 3 kaffir lime leaves, shredded
- 3 small red chillies, sliced
- 4 coriander roots (or use 20 fresh coriander stalks), roughly chopped
- 1 teaspoon sea salt flakes
- 150g (5½oz) oyster mushrooms, broken into pieces
- 5 cherry tomatoes, halved
- 3 tablespoons lime juice
- 2 tablespoons light soy sauce
- handful of fresh coriander leaves
Method
- Pour the coconut milk and measured water into a saucepan and bring to a boil. Add the galangal or ginger, lemongrass, lime leaves, chillies, coriander roots or stalks and salt.
- Leave to bubble away over medium heat for 2 minutes, until the flavours come through, then add the mushrooms and the tomatoes and cook for a further 2 minutes, until the mushrooms are cooked.
- Remove from the heat and stir in the lime juice, soy sauce and coriander leaves. Serve immediately.
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