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Tom Kha Udon Soup with Mushrooms

About the author: Leela is the author of the Thai food blog SheSimmers.com. You can follow her at @shesimmers

Notes: If you can't find the fresh herbs, forget about them and use commercial Tom Kha paste instead, following the package instructions (if you're a vegetarian or vegan, read the label carefully as some brands contain chicken flavoring and fish sauce). Also, I use enoki mushrooms here, but feel free to use any mushroom you like. I caution against using shiitake mushrooms, however. I find them to be too strong for a delicate soup such as this. Oyster and white button mushrooms work fine. Portobello, on the other hand, tends to change the color of the broth from off-white to gray.

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