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This typical thai soup is just a perfect delight if you like it hot and creamy.

From left to right: thai-chilies, galgant, lemon, soysauce, coconut milk; on top are 2 stems of lemongras

Ingrediants

• 2 stems of lemongras
• 2 pieces of Galgant (a root similar to ginger)
• 250g mushroom
• one block of tofu
• 2 tomatos
• 2-3 red thai-chilies
• 1 can of coconut milk (unsweetend)
• juice from one lemon
• light soy sauce

Preparation

1. Slice the galgant in thin pieces, cut the lemongras in 3-5cm pieces and smash them with a mortar
2. Slice the mushrooms, tofu and tomatos in easily eatable pieces
3. Slice the chilies into thin rings – if you like it milder then remove the seeds or use less chilies
4. Heat the coconut milk and add the lemongras and galgant. Cook on medium heat for 2 minutes
5. Add 3/4l water, the mushrooms, tomatos and tofu and cook for 5min
6. Add the chilies and lemonjuice
7. Finish the soup with soysauce and enjoy it!

Hints

The lemongras and the galgant are usally not eaten
You get all the ingrediants at you local supermarket or an asian store (in Salzburg my favorite is the one at the Mirabellplatz)