This vegan mushroom soup is tasty, healthy and so easy to prepare!
250 ml vegetable stock
2 kaffir lime leaves, crumpled
3 slices galangal
1 coriander root
1 lemongrass stalk
1 sliced fresh chili
4 shallots, cut in half
2 tablespoons tamarind juice
1 tablespoon soy sauce
0.5 teaspoon salt
1 teaspoon sugar
200 g mushrooms such as oyster mushrooms (cut in half), king oyster (sliced), shimeji
250 g coconut cream
4 cherry tomatoes, cut in half
Chopped coriander and spring onions
Flatten galangal, coriander root and lemongrass stalks with a pestle, without breaking the ingredients. These ingredients are not meant to be eaten, there are here to add flavors into the soup. So you want to be able to remove them easily when the soup is cooked.
In a saucepan, bring vegetable stock to a boil. Add lime leaves, galangal, coriander root, lemongrass stalk, fresh chili, shallots. Simmer for 5 minutes.
Add mushrooms and seasoning (tamarind juice, soy sauce, salt, sugar). Simmer for another 5 minutes. Lower the heat then add coconut cream. Mix well and taste to adjust the seasoning. Remove kaffir lime leaves, coriander root and lemongrass stalk.
Pour into serving bowls. Garnish with tomatoes, coriander and spring onions.