Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 greenbeans.
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.
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 redcurrypaste(spicy!) and fry for 1 min further. Add the measuredwater, coconutsugar, vegetablestockcube, coconutmilk, greenbeans and limeleaves. Simmer for 10 min.
5 Prep garnishes
Meanwhile, pick the corianderleaves. Finely slice the redchilli. Slice the lime into wedges. Trim and finely slice the springonion.
Add the sambaloelek(spicy!) and soy sauce to the soup. Squeeze the lime juice into the soup. Divide the washed beansprouts and drained vermicelli among bowls and ladle the soup over the top. Garnish with the coriander, springonion and sliced chilli(spicy!).