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Chiang Mai Food:
Cantharellus Mushroom Soup
(Hed Kamin)

The secret which underwrote the health of people in the past is perhaps that they almost literally "lived off the land" and therefore enjoyed great dishes with a combination of high fiber and low fat.

Cantharellus mushroom, locally known as hed kamin is quite common in Northern Thailand, and is especially plentiful in the rainy season and on into October. It is highly nutritious, providing an abundance of vitamin A and beta carotene and containing more antioxidants than your favorite papaya or carrot.

Here's how to prepare and enjoy it.

Ingredients (serves two)

	Cantharellus mushroom 100 grams Young pumpkin leaves 100 grams Meat To Taste (dry fish, chicken or pork, anything you like) Shallot 3 Garlic cloves 10 Shrimp paste 1 tablespoon Fish sauce To Taste Dry Chili To Taste

Preparation

1. Make the chili mix first by pounding the ingredients together.

2. Clean the mushrooms and the yong pumpkin leaves with fresh water.

3. Boil the water and seethe some meat. Once the meat is well-cooked, apply more heat and pour in the chili mix along with the mushroom and chayote.

4. Season to taste.

Courtesy of Kaengron Baansuan