Coconut and galangal soup of wild mushrooms (Dtom kha hed ba) from Kin Thai: Modern Thai Recipes to Cook at Home (page 98) by John Chantarasak

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Notes about this recipe

  • metacritic on June 10, 2024

    This is a lovely, sophisticated rendition of a classic dish. It is velvety and refined with all the remarkable flavors of Thai cooking - sour, salty, and sweet. It brings volume - the flavors are bright and deep - and nuance at the same time. His recipes seem to me a bit more refined than those found in the classic cookbook by his teacher. Interestingly, the results remind me of the dishes that I had in David Thompson's great restaurant, Nahm. I used all chanterelles, which is what I had on hand.

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