THAI SPICED & SOUR MUSHROOM SOUP

By BobD

Ingredients

• 600 ml (1 pint/2 cups) Vegetable Stock
• 3 medium shallots, quartered and crushed
• 3 tbsp julienned galangal
• 3 tbsp finely diagonally sliced lemongrass
• 3 kaffir lime leaves, finely sliced
• 3 bird's eye chiles, pressed
• 90 g (3 1/4 oz) oyster mushrooms, sliced
• 90 g (3 1/4 oz) straw mushrooms, trimmed and halved
• 60 g (2 1/4 oz) cherry tomatoes, halved
• 4 tbsp miso paste
• 3 tbsp lime juice
• 1 tbsp apple concentrate or honey

Details

Servings 4

Preparation

Step 1

In a saucepan, bring vegetable stock, shallots, galangal, lemongrass, kaffir lime leaves and chiles to a boil. Continue to boil for 4-5 minutes. Add oyster and straw mushrooms and cherry tomatoes. Once cooked remove from heat and season with miso paste, lime juice and apple concentrate.