Tom Kha inspired Mushroom Soup (with an Italian twist)

To make it, make a spice blend with the seeds of 5 cardamom pods, one teaspoon of mustard seeds and one teaspoon of fennel seeds. Grind them all together and set them aside.

Take 30g of dried porcini mushrooms and rehydrate them in 2 glasses of warm water and let them rest for at least 30 minutes.

In a pot with a tablespoon of olive oil, sautee 5 minced cloves of garlic (you can also grate them) and after 40-50 seconds, add 3 chopped thai green chilis along with the spice mixture.

When everything became aromatic, deglaze the pot with a splash of water and add one tablespoon of tomato paste.

Squeeze the porcini mushrooms, set them aside and reserve the water. Deglaze the pot with the porcini stock, and when it gets to a boil, add a can (400ml) of full fat coconut cream.

Cut 5 cremini mushrooms and braise them with olive oil, salt and a splash of water.

When the cremini mushrooms are starting to shrink, also add the rehydrated porcini and let them cook with the cremini until they reach your desired texture.

Add the mushrooms to the soup and let them cook for 2-3 minutes until all the flavors get to know each other.

Serve the soup with some coriander leaves and a splash of olive oil.

I recommend having this soup with some Italian bread!