Spicy Vermicelli Tom Kha

with Chestnut Mushrooms
This aromatic soup is a complete meal in a bowl.
1,840 Reviews
Cals 544 · Prot 15 · Carbs 83 · Fat 20
Vegan
Calorie smart
Try Hello Chef Now
30 min
Spicy Vermicelli Tom Kha with Chestnut Mushrooms
This aromatic soup is a complete meal in a bowl.
1,840 Reviews
Cals 544 · Prot 15 · Carbs 83 · Fat 20
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 7*
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 9*
20 ML
Bean sprouts
50 Grams
Garnishes
Fresh coriander
15 Grams
Large red chilli
1 Piece
Lime
1 Piece
Spring onion
40 Grams

Allergens

*7 Crustaceans, *9 Soya
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.

Before you start

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

Instructions

Prep vegetables

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.
Soak vermicelli

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.
Fry

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.
Simmer soup

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.
Prep garnishes

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.
Serve

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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