Tom Kha Hed

Ingredients:

• 1 cup rice straw mushrooms
• 1 cup angel mushrooms
• 2 cups cabbage
• 1 tomato
• 3 lemon grass stems cut into 1 cm parts
• 1/2 cup of galangal slices
• 4 kaffir lime leaves
• 1 tbsp. sugar
• 2 tbsp. salt
• 3 tbsp. lime juice
• 2 tbsp. light soy sauce
• 1 bush chopped coriander
• 9 bird chilies
• 6 cups of coconut milk

Preparation:

• Clean and wash the mushrooms and cut in half.
• Wash cabbage and tomato and cut into bite sized chunks.
• Place the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly.
• Add the galangal, lemon grass, torn kaffir leaves and boil for a minute.
• Add cabbage, mushrooms and tomato, and use salt, sugar and the chilli to season to taste.
• Before serving hot, sprinkle with coriander.
• Add the crisp fried chillies or crushed fresh chilies and sprinkle with chopped spring onion.
• Serve the Tom Kha Het hot.