This vegan mushroom soup is tasty, healthy and so easy to prepare!
500 ml vegetable stock
1 lemongrass stalk, flattened
2 kaffir leaves, crumpled
60 g galangal, sliced
1 coriander root, flattened
2 fresh bird's eye chillies, sliced
25 g shallot, sliced
1 tablespoon light soy sauce
½ teaspoon salt
1 teaspoon coconut sugar
2 tablespoons tamarind juice
200 g mushrooms such as oyster mushrooms (cut in half), king oyster mushrooms (sliced), straw mushrooms (halved) or shimeji mushrooms
250 ml coconut cream
4 cherry tomatoes, halved
1 tablespoon spring onions, chopped
Bring the vegetable stock to a boil. Add the kaffir leaves, galangal, coriander root, lemongrass stalk, bird's eye chillies, shallot, soy sauce, salt, sugar and tamarind juice. Simmer over a low heat, covered, for 10 minutes.
Add the mushrooms and cook for another 3 minutes. Lower the heat (the soup should no longer boil) and add the coconut cream. Mix well and taste to adjust the seasoning. Remove the kaffir leaves, coriander root, lemongrass stalk and galangal.
Pour into serving bowls. Garnish with tomatoes and spring onions.