Servings: 2 servings
Ingredients
- 125 g cremini mushrooms
- 125 g shiitake mushrooms
- 1 petit small red onion
- 2 stalks spring onion
- 4 cloves garlic
- 1 petit morceau small piece fresh galangal
- 1 petit morceau small piece fresh ginger
- 1 stalk fresh lemongrass
- 0.5 red chili
- 1 lime organic, as the zest is also used
- 1 à 2 tablespoons tomato paste
- 0.5 teaspoon ground turmeric or a small piece of fresh turmeric root
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 1 pinch black pepper
- 300 ml stock vegetable, mushroom or chicken
- 200 ml coconut milk
- 1 dash soy sauce or tamari
- 2 tablespoons coconut oil
Optional
- 4 makrut lime leaves (djeroek poeroet)
- 1 bunch fresh cilantro
- 3 drops fish sauce (sugar-free) the soup will then no longer be vegetarian or vegan
For a lower-carb version
- only lime zest NO lime juice
Procédé
- Thinly slice the onion. Sauté it in the pot with a generous tablespoon of coconut oil until translucent.1 petit small red onion, 2 tablespoons coconut oil
- Crush the garlic with a garlic press. Slice the red chili into thin rings (or half-rings). Set aside a little red chili for garnish. Cut the spring onions into pieces, reserving the dark green parts.4 cloves garlic, 0.5 red chili, 2 stalks spring onion
- Grate the ginger and galangal. If they are very fibrous, you can slice them instead and remove the slices later.1 petit morceau small piece fresh ginger, 1 petit morceau small piece fresh galangal
- Wash the lime thoroughly and grate the zest. Only grate the green-yellow part, not the white pith.1 lime, only lime zest
- Once the onions are fully translucent, add the garlic, spring onions and red chili. Then add the ginger, galangal and lime zest. Then the dry spices and tomato paste.1 à 2 tablespoons tomato paste, 0.5 teaspoon ground turmeric, 1 teaspoon coriander seeds, 1 teaspoon paprika, 1 pinch black pepper
- Deglaze with the stock, coconut milk and soy sauce (or coconut aminos).300 ml stock, 200 ml coconut milk, 1 dash soy sauce or tamari
- Squeeze the lime and add the juice.
- Cut the lemongrass in half lengthwise, but leave the base intact. This will make it easy to remove the stalk later.1 stalk fresh lemongrass
- If using, add the makrut lime leaves and fish sauce now as well.4 makrut lime leaves (djeroek poeroet), 3 drops fish sauce (sugar-free)
- Meanwhile, cut the mushrooms into slices slightly thicker than you want them to be in the finished soup. They will shrink further. I generally get 4 slices from a slightly smaller mushroom and 5 from a slightly larger one.125 g cremini mushrooms, 125 g shiitake mushrooms
- I prefer to sauté the mushrooms in a separate frying pan. Over high heat, with a generous spoonful of oil. Let them brown well on all sides. And only add them to the soup at the very end. This gives them a lovely caramelized flavor and helps them release less water. If space is limited, sauté the mushrooms with the onion in the pot.
- Add the mushrooms to the soup a minute or two before serving. Before adding the mushrooms, you can blend the soup if you like. This gives you a smooth, creamy soup. Personally, I like a bit of texture, so I leave it as it is.
- Remove the makrut lime leaves and lemongrass from the pot. Pour into bowls and garnish with a handful of fresh cilantro and red chili rings.1 bunch fresh cilantro
Notes
Nutritional values calculated with lime juice. Using only the zest reduces the carbohydrate content by up to 5 grams.
Equipment: cooking pot, large PFAS-free frying pan (optional), (four-sided) box grater, garlic press, immersion blender (optional).
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