BABYCORN MUSHROOM & GALANGAL SOUP
Total required time: 40 minutes
Serve 6

INGREDIENTS

1 cup mushrooms, blanched, finely diced
1 cup Babycorn, blanched, finely diced
2tbsp Galangal grated
1tsp brown sugar
1tsp red chillies, chopped
½ tsp green chillies, chopped
1 cup coconut milk
5 cups vegetables stock
1tbsp butter

SEASONING

salt and white pepper to taste
½ tsp peppercorns, coarsely crushed

GARNISH

chopped cilantro (coriander leaves)

TO SERVE

soup buns and soup sticks

METHOD

1. Melt butter in a big saucepan; stir-fry the green chillies, red chillies and galangal.
2. Add the brown sugar, cook for a minute; add the Babycorn and mushroom.
3. Stir and mix well, add coconut milk, stir and add the vegetable stock and seasoning.
4. Bring to boil, reduce the heat and cook on slow heat for 5 minutes until thick and creamy.
5. Pour into soup bowls, garnish with chopped cilantro; serve hot with soup buns and soup sticks.

KOMAL'S TIP
To enjoy authentic Thai taste and flavor, add fish sauce at step no. 2 with the vegetables and rest of the method remains the same.