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matsutake tom ka soup

Matsutake Tom Ka Soup

Graham Steinruck
The matsutake shines when surrounded by these traditional Thai flavorings. 
5 from 1 vote
Course Main Course
Cuisine Thai
Servings 4 people


  • 1 can unsweetened, full-fat organic coconut milk
  • 3/4 cup vegetable stock
  • 1 1/2 cups water
  • 4-inch piece lemongrass
  • 1 1/2 tbsp peeled and minced ginger
  • 2 lime leaves (fresh or frozen)
  • 1 medium matsutake, thinly sliced*
  • 1/2 white onion, sliced
  • 12 baby bok choy leaves
  • 1/2 jalapeño, chopped (or to taste)
  • 1 tsp fish sauce (optional)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 lime, juiced (or to taste)
  • 1/2 tsp lime zest
  • lime wedges
  • chopped cilantro
  • fresh jalapeño, thinly sliced


  • In a stockpot, combine the liquid ingredients. Split the lemongrass in half and whack both pieces with the back of a knife and add to stock, along with ginger and lime leaves. Bring to a simmer. Cover and steep 10 minutes to hep the flavors to infuse. 
  • Add fresh matsutake, onion, baby bok choy, and jalapeño. Bring up to a simmer and reduce heat to low. Continue to simmer for 5 minutes or until onions and book chop turn tender. Add fish sauce, if using, and then salt to taste.
  • Take off heat and add lime zest and juice to taste, and garnish with lime wedges, cilantro, and jalapeño.


*Can substitute frozen or freeze-dried matsutake.
Keyword matsutake, soup, thai