Herbed Mushroom Coconut Soup
Method
In a soup pan, bring the vegetable stock and coconut milk to the boil. Add galangal, lemongrass, kaffir lime leaves and bird’s eye chilli. Simmer for several minutes. Then add the mushrooms and cook for 3-4 minutes. Remove from heat and season with miso paste and lime juice. To serve, garnish with coriander leaves.
Nutrients Per Serving
| Kilocalories | 139.81 kcal |
| Protein | 3.39 g |
| Carbohydrate | 12.19 g |
| Fat, Total | 10.07 g |
Ingredients
- 400ml vegetable stock
- 200ml coconut milk
- 3 tbs galangal, peeled and finely julienne sliced
- 3 tbs lemongrass, finely sliced diagonally
- 2 leaves kaffir lime leaves, shredded
- 3 pcs bird’s eye chilli, pressed
- 60g oyster mushrooms, peeled or trimmed
- 80g straw mushrooms, peeled and cut into wedges
- 60g wood ear mushrooms, peeled or trimmed
- 60g fresh shiitake mushrooms, trimmed
- 4 tbs miso paste
- 2 tbs lime juice
- coriander leaves
