Serving Size: 3
3 c Vegetable stock
1 ts Pepper sauce
1 inch Lemon grass -- finely chopped into rings
3 Kaffir lime leaves -- roughly torn into three
1 ts Sugar
2 tb Lemon juice
2 oz 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.
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