for 4-5
- 2 cups* mushrooms sliced
- 1 Thai red chilli-thinly sliced (green chili ok too)
- 3-4 kaffir lime leaves
- 1 inch piece or 1 dessertspoon mashed galangal
- 1 lemongrass stalk
- 1 cup cherry tomatoes sliced in half
- ½ cup other veg (eg sugar snap peas, sliced pak choi, baby corn) (optional)
- 3 tablespoons lime juice adjust to taste
- ¼ cup fresh coriander
- 2 tablespoons soy sauce
- ½ teaspoon chili flakes adjust to taste
- 1 teaspoon brown sugar
- 6 cups vegetable stock
- ½ tablespoon vegetable oil
- Heat oil in a large pot and add red chili flakes. Saute for a few seconds and then add vegetable stock.
- Crush the lemongrass stalk, galangal, and kaffir lime leaves. Put them into the pot and cover it. Cook for 10-15 minutes on medium heat.
- Remove (if preferred) the lemongrass, galangal, and kaffir lime leaves from the stock and discard.
- Add mushrooms, soy sauce, chillies, and sugar. Mix and cover the pot. Cook for another 10 minutes.
- Add cherry tomatoes and other veg and cook for just 1-2 minutes, retaining crunch.
- Finally, add lime juice and chopped coriander. Serve hot. * a cup is about 250ml volume
