Spicy Mushroom Soup With Chili

1. 1

   Place the coconut milk, lemongrass and lime leaves in a pot and bring to a boil. Reduce the heat and simmer gently for 2-3 mins then remove from the heat and let infuse for 5 mins. Strain the hot liquid and return to the pot. Add nearly all the sliced mushrooms, half the chopped chili and the lime juice. Simmer gently for 3-4 mins. Season to taste with the fish sauce, salt and freshly ground black pepper.

2. 2

   Ladle the soup into warmed bowls and garnish with the rest of the sliced mushrooms and chopped chili and a few cilantro leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.