Spicy Vermicelli Tom Kha

Name: Spicy Vermicelli Tom Kha with Chestnut Mushrooms
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Chestnut mushrooms; 1 Piece of Shallots; 30 Grams of Ginger; 3 Piece of Garlic cloves; 1 Piece of Lemongrass; 250 Grams of Green beans; 100 Grams of Rice vermicelli; 1 Tbsp of Vegetable oil; 20 Grams of Red curry paste; 300 ML of Water; 10 Grams of Coconut sugar; 1 Piece of Vegetable stock cube; 200 ML of Coconut milk; 3 Piece of Lime leaves; 20 Grams of Sambal oelek; 20 ML of Soy sauce; 50 Grams of Bean sprouts; 15 Grams of Fresh coriander; 1 Piece of Large red chilli; 1 Piece of Lime; 40 Grams of Spring onion

with Chestnut Mushrooms

This aromatic soup is a complete meal in a bowl.

384 Reviews

Cals 555 · Prot 17 · Carbs 83 · Fat 19

Vegan

30 min

Spicy Vermicelli Tom Kha with Chestnut Mushrooms

This aromatic soup is a complete meal in a bowl.

384 Reviews

Cals 555 · Prot 17 · Carbs 83 · Fat 19

Vegan

Ingredients

Soup

Chestnut mushrooms

250 Grams

Shallots

1 Piece

Ginger

30 Grams

Garlic cloves

3 Piece

Lemongrass

1 Piece

Green beans

250 Grams

Rice vermicelli 10*

100 Grams

Vegetable oil

1 Tbsp

Red curry paste 7*

20 Grams

Water

300 ML

Coconut sugar

10 Grams

Vegetable stock cube 15*

0.5 Piece

Coconut milk

200 ML

Lime leaves

3 Piece

Sambal oelek

20 Grams

Soy sauce 9*10*11*

20 ML

Bean sprouts

50 Grams

Garnishes

Fresh coriander

15 Grams

Large red chilli

1 Piece

Lime

1 Piece

Spring onion

40 Grams

Allergens

*10 Wheat, *7 Crustaceans, *15 Celery, *9 Soya, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2326 / 555
Fats (g)	19.2
of which saturated (g)	11
Carbohydrates (g)	83
of which sugars (g)	17.3
Fibers (g)	14.2
Proteins (g)	17.3
Salt (g)	4.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemon grass with something heavy until it splits. Trim the green beans.

2 Soak vermicelli

Add the vermicelli to a pot or bowl and cover with boiling water. Stir once. Leave to soften for 3 min. Drain once tender.

3 Fry

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and cook for 5 min or until browned. Add the shallots and cook for 2 min.

Tip! Add shredded chicken to turn this one into Tom Kha Gai.

4 Simmer soup

Add the garlic, ginger, lemongrass and red curry paste (spicy!) and fry for 1 min further. Add the measured water, coconut sugar, vegetable stock cube, coconut milk, green beans and lime leaves. Simmer for 10 min.

5 Prep garnishes

Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges. Trim and finely slice the spring onion.

6 Serve

Add the sambal oelek (spicy!) and soy sauce to the soup. Squeeze the lime juice into the soup. Divide the washed bean sprouts and drained vermicelli among bowls and ladle the soup over the top. Garnish with the coriander, spring onion and sliced chilli (spicy!).

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