Vegetarian Mushroom Lemongrass Soup

Ingredients

• 3 cups water
• 1 lemongrass stalk, cut into 4" pieces and smashed
  
• 4-6 whole (double) torn lime leaves
  
• 3 slices galangal (about 1/2 teaspoon)
  
• 1/2 cube shittake flavor knorr buillon cubes
  
• 3-20 small thai chilies, to taste
  
• 2 cups mixed mushrooms (straw mushrooms, enoki mushrooms, black mushrooms, oyster mushrooms, wood ear mushrooms, etc.)
  
• 1 tomato, cut into 8 pieces lengthwise
  
• 2 tablespoons white soy sauce1 teaspoon white sugar
  
• 3 tablespoons lime juice
  
• 1-2 stems coriander

Directions Vegetarian Mushroom Lemongrass Soup

• Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.
• Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
• Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.
• Add the sliced tomato, and cook until soft, probably less than a minute.
• Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
• Transfer to a bowl and garnish with cilantro.