This Cookbook Author Just Turned My Favorite Soup into a Salad and I'm Obsessed
Vegan tom kha noodle salad (!) with seared mushrooms.
Before we get into the recipe, allow me a moment to sing the praises of Hetty Lui McKinnon, who quickly became among my favorite cookbook authors when she published Tenderheart a few years ago—and now, Linger: Salads, Sweets and Stories to Savor. Her recipes are so playful that you can practically see the moment of inception when Hetty asked herself, “What if I tried this??” She has single-handedly made me rethink the way I prepare certain vegetables, breaking cooking “rules,” and even encouraged me to begin making my own chili oil at home—something I’ve done regularly since speaking with her!
Her latest cookbook Linger, centers creative salads, but also sweets and snacks, that are perfect for entertaining. In flipping through her cookbook, it was almost impossible to select just one recipe to share with you—but her Tom Kha Noodle Salad with Seared Mushrooms is something special. I’ll let Hetty take it from here:
Tom Kha Noodle Salad with Seared Mushrooms
Inspired by Thai tom kha soup, a hot-and-sour soup made with coconut milk, this rice noodle salad uses the aromatic soup as a base for a salad dressing. I’ve topped the noodles with seared mushrooms, which add robust texture and savoriness to this dish. The simple technique of dusting the mushrooms in cornstarch—a common Chinese cooking method known as “velveting”—allows the mushrooms to retain moisture, with a smooth yet crisp exterior. If you can’t find vegan “fish” sauce at the store, make your own: Whisk together 1/2 cup lime juice, 2 tablespoons brown sugar, 2 tablespoons tamari or soy sauce, 1 small clove of grated garlic and 1/2 teaspoon sea salt; store in an airtight container in the fridge for up to 2 weeks. - Hetty Lui McKinnon
Serves 4, Vegan / Gluten-free
You will need:
Neutral oil, such as sunflower or grapeseed
1 lemongrass stalk, outer layer removed and tender white parts finely chopped
1/2-inch (1.25cm) piece fresh ginger or galangal, peeled and finely chopped
1 garlic clove, finely chopped
1/2 cup (120ml) canned coconut milk
4 makrut lime leaves, thinly sliced
4 to 5 teaspoons vegan fish sauce (see headnote)
1 tablespoon soy sauce or tamari
1 or 2 Thai bird’s-eye chiles, thinly sliced
1 1/2 teaspoons granulated sugar
1 tablespoon lime juice (from 1 small lime), plus lime wedges for serving
Sea salt
12 ounces (350g) dried thick rice noodles
Handful of regular or Thai basil leaves, for serving
Crispy fried shallots/onions, for serving
For the Seared Mushrooms:
12 ounces (350g) mushrooms (any variety or a mix), thickly sliced or torn
2 teaspoons cornstarch
1 tablespoon soy sauce or tamari
1 tablespoon neutral oil or extra-virgin olive oil
Sea salt and black pepper
How to make it:
In a medium pot, heat 1 tablespoon oil over medium-high heat. Add the lemongrass, ginger, and garlic and stir until fragrant, 1 to 2 minutes. Add the coconut milk, makrut lime leaves and 1/4 cup water and bring to a boil. Reduce the heat to medium-low and simmer just to allow the flavors to meld, 2 to 3 minutes.
Remove from the heat and add the fish sauce, soy sauce, chiles, sugar and lime juice. Taste and, if needed, season with a little salt. It should taste salty, sweet and tangy, so adjust the salt, sugar or lime if needed.
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to the package directions. Drain and rinse with cold water until completely cool. Drain again.
Make the seared mushrooms: In a medium bowl, place the mushrooms, cornstarch, soy sauce, oil, 1/2 teaspoon salt and a pinch of black pepper. Toss until well combined and coated.
Heat a large skillet over medium- high heat until hot, about 2 minutes. Drizzle with 2 to 3 tablespoons oil to cover the bottom of the pan. Add the mushrooms to the pan, arranging them in a single layer (you may need to work in batches). Using a flexible or fish spatula press the mushrooms onto the hot surface and cook until golden and crispy, 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the other side. Transfer to a plate and repeat with any remaining mushrooms.
To serve, place the noodles in a large serving bowl. Add the coconut dressing and the basil and toss well. Taste and add more salt if needed. Top with the seared mushrooms and crispy fried shallots and serve with lime wedges on the side.
Substitutions
Dried rice noodles: dried egg or wheat noodles
Mushrooms: eggplant
This recipe is from Linger: Salads, Sweets and Stories to Savor © 2025 by Hetty Lui McKinnon. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Why is this called a salad?