Button Mushroom Tom Kha Gai

Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 4

A velvety coconut broth, this dish is filled with sumptuous flavours. With lemongrass, kaffir lime undertones, shallots and chillies also diced and sprinkled in, this dish is packed with powerful and wonderful flavours.



  • 6 large or 12 small chestnut mushrooms, sliced
  • Thumb sized piece of galangal or ginger, finely sliced
  • 2 sticks of lemongrass, bruised and sliced into 3cm pieces
  • 6 kaffir lime leaves, chopped
  • 1 shallot, finely sliced
  • 3 red chillies, finely sliced
  • 2 tins of 440ml coconut milk
  • 2 medium tomatoes, chopped
  • 1 lime, juice and zest
  • Dash of vegan fish sauce
  • Pinch of salt and pepper

To serve

  • Bunch of coriander, chopped
  • 200g cooked rice noodles


  1. Place the galangal (or ginger), lemongrass, kaffir lime leaves, shallot and chillies into a saucepan along with the coconut milk and heat slowly, gently stirring occasionally.
  2. Cook for about 5 minutes, then add the mushrooms and tomatoes and bring just below the boil.
  3. Cook for another 5 minutes. Season with salt and pepper, the lime juice and fish sauce.
  4. Add the chopped coriander and lime zest and serve straight away with the noodles and extra lime wedges and chilli slices on the side.
Rated 3 out of 5
August 19, 2022

Thanks for this recipe. It tasted OK but I highly recommend adding a vegetable stock cube for the base. Also advise sieving out the solids (I.e. lemongrass & galangal/ginger).
I’ve had the traditional (chicken) and mushroom versions many times in Thailand and Thai restaurants. Do think the veg stock will make all the difference here.


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