Ingredients
- 4 stalks Lemongrass
- 6-8 Kaffir Lime Leaves sliced or Vietnamese Coriander
- 5-6 big slices Galanggal use frozen ones
- 1 slice Ginger
- 1 medium Onion sliced
- 1 cup Oyster Mushrooms
- 1 tbsp Red Chili Paste
- 2 Roma Tomatoes cut into wedges
- 3 Thai Chilies
- 3 tbsp Sweet & Sour Sauce
- 1 Lime juiced
- 4-6 cups Veggie Stock or water
- 1/4 cup Coconut Milk
- Oil as needed
- Salt & Pepper to taste
Instructions
- Remove the hard outer layer of lemongrass, cut the top off. Slice the white part & keep the green stalk for soup. In a big pot with 2 teaspoons oil, sauté ginger, onion, galangal, & lemongrass slices. Then, stir in chili paste, tomatoes, Thai chili, sweet & sour sauce & stock. Place Vietnamese coriander in a cheesecloth, tie it & add to soup along with lemongrass stalk & kaffir lime leaves.
- Season with salt accordingly. Bring soup to boil, add lime juice, then oyster mushrooms & cook for 3 minutes.
- Stir in coconut milk & turn off heat. If you need more sweetness, you may add a pinch of coconut sugar.
- Serve warm with your favorite grain with more kaffir lime leaves. (remove lemongrass stalk & cheesecloth).