Spicy Vermicelli Tom Kha

with Chestnut Mushrooms
This aromatic soup is a complete meal in a bowl.
Cals 577 · Prot 13 · Carbs 77 · Fat 28
Vegan
Calorie smart
Try Hello Chef Now
30 min
photo
This aromatic soup is a complete meal in a bowl.
Cals 577 · Prot 13 · Carbs 77 · Fat 28
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Chestnut mushrooms
250 Grams
Shallots
1 Piece
Ginger
30 Grams
Garlic cloves
3 Piece
Lemongrass
1 Piece
Green beans
250 Grams
Rice vermicelli
100 Grams
Vegetable oil
1 Tbsp
Red curry paste
20 Grams
Water
300 ML
Coconut sugar
10 Grams
Vegetable stock cube
0.5 Piece
Coconut milk
200 ML
Lime leaves
3 Piece
Sambal oelek
20 Grams
Soy sauce
20 ML
Bean sprouts
50 Grams
Garnishes
Fresh coriander
15 Grams
Large red chilli
1 Piece
Lime
1 Piece
Spring onion
40 Grams

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

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

Before you start

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

Instructions

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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.
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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.
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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. 
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4 Simmer soup

Add the garlicgingerlemongrass and red curry paste (spicy!) and fry for 1 min further. Add the measured watercoconut sugarvegetable stock cubecoconut milk, green beans and lime leaves. Simmer for 10 min. 
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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
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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!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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