Thai Mushroom Soup
1 pound fresh mushrooms 4-5 fresh chilies 3 bergamot leaves (kaffir lime) 1 stalk lemon grass 2 cups
water or vegetable stock 1 cup coconut milk
1/2 cup sliced bamboo shoots 3 tablespoons lemon juice 3 tablespoons light soy sauce 1-2 stems
coriander (cilantro)
2/4 to 1/2 teaspoon fine sea salt
Cut the mushrooms into small pieces and slice the chilies lengthwise. Bring the water to the boil
and add the bergamot leaves, the crushed lemon grass cut into pieces, and mushrooms. Simmer for 5
minutes and add remaining ingredients plus the chilies, taste for seasonings, and serve.
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