Saiphin Moore’s Coconut Soup with Oyster Mushrooms Recipe

This comforting Coconut Soup with Oyster Mushrooms (Tom Kha) soup recipe is infused with the classic Thai herbs – galangal, lemongrass, and kaffir lime leaves – for a fragrant and flavourful dish.

Thai Easy Serves 2

Image: Rosa’s Thai/Saiphin Moore

Ingredients

200ml (7fl oz) coconut milk
200ml (7fl oz) water
5 slices of greater galangal
1 lemongrass stalk, sliced diagonally
3 kaffir lime leaves, shredded
3 small red chillies, sliced
4 coriander roots (or use 20 fresh coriander stalks), roughly chopped
1 teaspoon sea salt flakes
150g (5½oz) oyster mushrooms, broken into pieces
5 cherry tomatoes, halved
3 tablespoons lime juice
2 tablespoons light soy sauce
Handful of fresh coriander leaves

Method

Pour the coconut milk and measured water into a saucepan and bring to a boil. Add the galangal, lemongrass, lime leaves, chillies, coriander roots or stalks and salt.
Leave to bubble away over a medium heat for 2 minutes, until the flavours come through, then add the mushrooms and the tomatoes and cook for a further 2 minutes, until the mushrooms are cooked.
Remove from the heat and stir in the lime juice, soy sauce and coriander leaves. Serve immediately.

Saiphin Moore’s Coconut Soup with Oyster Mushrooms Recipe

Recipe notes by Saiphin Moore

You can find Tom Kha all over Thailand – different versions depending on the location. Mine has a northern taste, as it’s based on my mum’s recipe.

I still remember my dad teaching me to climb coconut trees when I was 10 years old to collect the fruits – these trees were at least 25m (80ft) high, and I’d have no harness on. I had to be very picky once I reached the top, as only the mature coconuts would do for the soup.

Vegan alternative

To ensure this recipe is vegan, check that the light soy sauce contains no animal-derived ingredients. Most soy sauces are vegan, but it’s worth confirming there are no additives like fish extract.

About this recipe

This recipe is courtesy of Saiphin Moore, co-founder of the popular Thai restaurant group Rosa’s Thai, which offers a menu filled with beloved classics like Pad Thai and Green Curry alongside vegan-friendly options, all served in a warm and welcoming atmosphere. Perfect for casual meals or special occasions, Rosa’s Thai invites diners to savour bold, authentic flavours of Thai cuisine.

Rosa’s Thai Cookbooks

In keeping with its contemporary twist on authentic Thai dishes (sometimes based on Western ingredients), Rosa’s Thai cookbooks celebrate traditional Thai cooking techniques and feature over 200 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from our founder Saiphin’s regular trips back home.

Rosa’s Thai Cafe: The Cookbook
This cookbook celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

Buy cookbook

Rosa’s Thai Cafe: The Vegetarian Cookbook
Finding a strictly vegetarian menu can be difficult in Thailand, where fish sauce is the king of the kitchen. Chef Saiphin embraces this challenge in her second book, with over 100 delicious and simple recipes for adventurous, Thai-loving vegans and vegetarians, featuring authentic dishes such as Tom Yum Mushrooms, Panang Curry Tofu, Stir Fried Aubergine with Soybean Sauce and Butternut Red Curry.

Buy cookbook