LEMONGRASS-GINGER SOUP WITH MUSHROOMS

Lemongrass-Ginger Soup with Mushrooms image

Yield makes 4 servings

Number Of Ingredients 10

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6 cups good-quality chicken stock
3 lemongrass stalks
4 nickel-sized slices peeled fresh ginger
3 to 4 small fresh hot chiles, minced (optional)
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
Salt (optional)
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced fresh cilantro

Steps:

Heat the stock over medium heat. Trim two of the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the stock with the ginger and about one-fourth of the minced chiles if you're using them. Simmer for about 15 minutes, longer if you have the time. (You can prepare the recipe in advance up to this point; cover and refrigerate for up to 2 days before proceeding.) Peel all the hard layers off the remaining stalk of lemongrass and mince its tender inner core.
When you're just about ready to eat the soup, remove the lemongrass and ginger. Add 1 tablespoon of the nam pla and the chopped mushrooms. Taste the broth and add more chiles if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little chile if using, lime leaves or zest, lime juice, cilantro, and minced lemongrass. Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.