Sunday, October 26, 2014

Southeast Asia Mushroom Soup

After my recent visit to Bali I often find myself missing the taste of Southeast Asia. Especially their fresh, light, tangy, chilli soup. So today I am making this soup to ease my crave. In terms of mushroom, you can use any type of mushroom you like. I have dried Shiitake Mushroom and dried Black Fungus/Mushroom at home so I decided to rehydrate both and used it in my soup. Black fungus may not sound appetizing but it is pack with goodness. It improves circulation, lower cholesterol, help in treating dryness for example dry throat, dry cough and anti viral and it is tasteless on its own.

  • 1 tsp vegetable oil
  • 2 spring onion (white bit), finely chopped
  • 4 gloves garlic, minced
  • 1 shallot or half small brown onion, finely chop
  • 5 dried Shiitake mushroom, rehydrate, squeeze out liquid and sliced
  • a handful of black fungus, rehydrate, squeeze out liquid and cut into 2
  • 1 - 2 red chilli, seeds removed and finely chopped
  • 1 litre vegetable stock, I used homemade vegie stock
  • Juice of 1 lime (depending on your taste)
  • 5 kaffir lime leaves, stem removed
  • 1 carrot, cubed
  • a handful of green beans, cut to about 2 cm length
  • salt and pepper to taste
  • Fried shallots - to garnish (How to make your own Crispy Fried Shallot - Click Here)
  1.  Heat oil in a saucepan that can hold 1 litre or more liquid.
  2. Saute spring onion, garlic and shallot until aromatic and lightly brown. About 5 minutes.
  3. Add chilli and stir well. Add in sliced mushroom and black fungus cook for further 3 minutes.
  4. Pour in the stock, lime juice and Kaffir lime leaves and bring to boil. 
  5. Once boil add in carrot and bean and season to taste.
  6. The soup is ready to be serve when the vegetables are tender. 
  7. Garnish with deep fried shallots.
  8. Serve with warm steam rice and sweet soy sauce. YUM!

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