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Kaeng Het (ແກງເຫັດ) – Mushroom Soup with Dill and Sticky Rice
Families in Laos cook kaeng het in the rainy season, when fresh mushrooms are around. The broth has no coconut milk and no lime. Toasted shallots, garlic and chili give it smoke, and padaek adds salty depth. Soaked, ground sticky rice thickens the soup lightly, and dill and basil go in at the end. With oyster and shiitake mushrooms from the supermarket, you can cook it all year. You eat it with sticky rice.
Kaeng Het (ແກງເຫັດ) – Mushroom Soup with Dill and Sticky Rice
Laura Chen
4
30 minutes
25 minutes
90
Lao
Soup
Kaeng Het is Lao mushroom soup without coconut milk: you cook oyster and shiitake mushrooms in a broth of toasted shallots, chili, lemongrass and padaek and thicken it with ground sticky rice. Unlike Thai gaeng hed with coconut or the lime-sour tom yum hed, it tastes herbal with dill and is lightly thickened.
Ingredients
- 500 g mixed mushrooms (oyster, shiitake, king oyster), in bite-size pieces
- 2 tbsp raw sticky rice, soaked in water for 30 minutes
- 2 stalks lemongrass, in 5 cm pieces, bruised
- 4 shallots, halved
- 3 garlic cloves
- 4 bird's eye chilies
- 1 l water
- 2 tbsp padaek (Lao fermented fish sauce with pieces of fish)
- 1 tbsp fish sauce
- 20 g dill, roughly chopped
- 4 scallions, in 3 cm pieces
- 10 g Thai basil, picked
Instructions
- Toast the shallots, garlic and chilies in a dry pan for 6 minutes, until they have dark spots. Pound them coarsely in a mortar.
- Drain the sticky rice and grind it in a mortar with 3 tbsp water into a milky paste.
- Bring the water to a boil with the lemongrass and the shallot paste and simmer for 5 minutes.
- Stir in the padaek and fish sauce, add the mushrooms and cook them for 8 minutes, until soft.
- Stir in the rice paste and simmer the soup for 5 minutes, stirring, until lightly thickened.
- Take the pot off the heat, add the dill, scallions and basil and adjust with fish sauce.
- Serve the soup hot with sticky rice.
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