This Thai-style soup is delicious. The coconut milk makes it rich, the shitake mushrooms make it earthy, and the lime and lemongrass make it sour.
Ingredients: 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 cup sliced shitake mushrooms. 2 stalks lemongrass, smashed. 3 kaffir lime leaves. 2 tablespoons soy sauce. 2 tablespoons lime juice. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 small red chili, thinly sliced. 1/4 cup chopped cilantro. Salt to taste.
Instructions: In a pot, bring vegetable broth to a simmer. Add coconut milk, sliced shitake mushrooms, smashed lemongrass, and kaffir lime leaves. Simmer for 10 minutes. Add soy sauce, lime juice, grated ginger, minced garlic, and sliced red chili. Simmer for an additional 5 minutes. Remove lemongrass stalks and kaffir lime leaves. Season with salt to taste. Garnish with chopped cilantro before serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
Memorial Benny van Steelant
