Cambodian Hot and Sour Mushroom Soup
3 cups vegetable stock
1 teaspoon pepper sauce
1 inch lemon grass, finely chopped into rings
3 kaffir lime leaves, roughly torn into three
1 teaspoon sugar
2 tablespoon lemon juice
2 ounce oyster mushrooms, coarsely separated, or button mushrooms
2 small fresh red or green chilis, more if desired, crushed to split open
1 teaspoon pepper sauce
1 inch lemon grass, finely chopped into rings
3 kaffir lime leaves, roughly torn into three
1 teaspoon sugar
2 tablespoon lemon juice
2 ounce oyster mushrooms, coarsely separated, or button mushrooms
2 small fresh red or green chilis, more if desired, crushed to split open
In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce.
Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente(Of pasta cooked so as to be firm when eaten).
Pour into a serving bowl and garnish with coriander leaves. Serves 3.
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