Tom yum with mushrooms

30 minutes · serves 4

Ingredients

• 1.2 l light stock
• 2 stalks lemongrass, bruised
• 4 slices galangal or ginger
• 4 kaffir lime leaves
• 300 g oyster mushrooms
• 2–3 bird's eye chillies
• 3 tbsp fish sauce, 3 tbsp lime juice
• Coriander to serve

Method

1. Simmer the stock with lemongrass, galangal and lime leaves for 10 minutes.
2. Add the mushrooms and chillies; cook 5 minutes.
3. Off the heat, season with fish sauce and lime juice. Taste: it should be sour first, then salty, then hot.
4. Serve with coriander.