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