Spicy mushroom soup with chillies

Name: Spicy mushroom soup with chillies
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Stalk of lemon grass (approx. 30 g); 5-6 Lemon leaves; 2 small red chillies; 2 Limes; 2 can(s) (400 ml each) Coconut milk, creamy; 7-10 Tbsp Salt; 400 g white mushrooms; 3 TABLESPOONS Fish sauce; 1/2 Pot of fresh coriander green

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Stalk of lemon grass (approx. 30 g)
5-6 Lemon leaves
2 small red chillies
2 Limes
2 can(s) (400 ml each) Coconut milk, creamy
7-10 Tbsp Salt
400 g white mushrooms
3 TABLESPOONS Fish sauce
1/2 Pot of fresh coriander green

Directions

1
Wash lemon grass, dab dry and cut or chop into fine rings. Wash lemon leaves. Wash the chillies, dab dry, cut lengthwise and remove the seeds. Cut the chillies into fine rings.
2
Squeeze the limes. Bring coconut milk, some salt, lemon grass and leaves to the boil in a pot. Let it simmer at low heat for about 5 minutes. In the meantime clean the mushrooms and cut them into thin slices, except for about 75 g.
3
Pour the coconut milk through a fine sieve, return to the pot and bring to the boil. Stir in half the chilli rings, lime juice and fish sauce. Add mushroom slices and let everything simmer for 3-4 minutes.
4
Meanwhile wash the coriander green, dab dry and pluck off the leaves. Leave the leaves whole or cut them into strips as desired. Slice the remaining mushrooms very thinly. Season the soup with fish sauce or a little salt and serve in bowls.
5
Serve sprinkled with sliced mushrooms, chilli rings and coriander leaves.