Tom Kha Hed (Coconut Mushroom Soup)

Step 1

Place each mushroom gill-side down on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like cutting bread.

Step 2

Cut the lime in half, zest the colored skin into a small pile using a microplane, then squeeze both halves into a small bowl and set aside.

Step 3

Pour the coconut milk into a medium pot and set it over medium-high heat, stirring occasionally until you see small bubbles breaking the surface, about 2 minutes.

Step 4

Add 1.5 tablespoons of curry paste and stir constantly for 30 seconds until the paste dissolves and you smell a strong aromatic fragrance.

Step 5

Add the mushroom slices and stir to coat them with the curry mixture, then simmer over medium heat for 5 minutes until the mushrooms soften and darken slightly.

Step 6

Pour in the lime juice and 1 tablespoon of fish sauce, then stir for 10 seconds until the liquid is evenly mixed.

Step 7

Divide the soup between two bowls, pouring the broth and mushrooms equally.

Step 8

Scatter the cilantro on top and sprinkle a small pinch of lime zest over each bowl, then serve immediately.