Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 3
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 sm 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. Pour into a serving bowl and garnish with coriander leaves.