I've made Gang Hed before. The Thai spicy mushroom soup eaten as a side to rice. Well since Thai Truffles are in season, I'm going to make the Thai Truffle version of this soup.
Serve this with rice, the soup is spooned over the rice and eaten since the truffle is too strong a flavour to eat separately.
100 gms Thai Truffle (Hed Pop)
3 Garlic Cloves
2 Small Red Onions
1/2 Teaspoon Salt
2 Tablespoons Fish Sauce
270-300 mls Water
Chopped Spring Onion
1. Pound chillies, garlic, red onion and salt together.
2. In a pan, bring the water to boil, add the pounded ingredients, and the fish sauce.
3. Boil these for 2 minutes, then turn off the heat.
4. Add the coriander, chopped spring onion, tamarind leaves and Thai truffle.