Tom Kha Udon Soup with Mushrooms

My Thai

Traditional Thai cooking with a home-style bent.

Tom Kha Udon Soup with Mushrooms
  • Yield:serves 4
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
My Thai: 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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 4 (8 ounce) packages fresh or frozen udon noodles
  • 1 1/2 cups coconut milk
  • 2 1/2 cups homemade or store-bought vegetable broth
  • 2 stalks lemongrass, cut into 1-inch pieces and bruised
  • 3 to 4 fresh kaffir lime leaves, torn and bruised
  • 1/3 cup paper thin coins of fresh galangal
  • 8 ounces fresh mushrooms, cut into bite-sized pieces (see note above)
  • 3 to 4 bird's eye chilies, sliced
  • Kosher salt
  • 1/4 cup juice from 3 to 4 limes

Directions

  1. 1.

    Prepare udon noodles according to package instructions; drain and set aside.

  2. 2.

    Place coconut milk, vegetable broth, lemongrass, kaffir lime leaves, and galangal in a 2-quart saucepan set over medium heat. Bring mixture to a very gentle boil; reduce heat so the liquid barely simmer. Allow the broth to infuse for 2 minutes.

  3. 3.

    Add mushrooms to the broth; adjust heat so mixture comes back to a gentle boil. Add prepared noodles to the pot; heat through. Remove pot from heat. Add sliced chilies while the soup is still hot. Season to taste with salt and 1/4 cup of lime juice. Adjust seasoning with more salt and lime juice as required, and serve immediately.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: