Soupe Tom Ka Kaï aux nouilles de riz et à la citronnelle

Prepare the ingredients:

• Finely chop the shallots.
  

• Mince the galanga.
  

• Crush the Haiku lemon grass using the handle of a knife.
  

• Slice the oyster mushrooms.
  

• Tear the Kaffir lime leaves in half.
  

• Squeeze the limes to collect the juice.
  

• Finely slice the chili peppers.
  

Prepare the Tom Ka Kaï soup:

• In a saucepan, beat the Haiku coconut milk and cornstarch together.
  

• Add the galanga, Haiku lemongrass and lime leaves.
  

• Let simmer on low heat for 10-20 minutes.
  

• Strain the mix to remove the galanga, lemongrass and lime leaves.
  

• Add the mushrooms and Haiku rice vermicelli.

  Let simmer for 3-4 minutes.
  

• Remove from heat and add the lime juice.
  

Plating:

• Serve immediately with Haiku minced coriander, shallots and chili peppers.