Wild Mushroom and Galangal Broth

Ingredients

• 6 pieces dried shiitake mushrooms
• 150 grams fresh shimeji mushrooms
• 2 large king oyster mushrooms, sliced
• 2 inches fresh galangal, sliced into rounds
• 2 stalks lemongrass stalks, bruised
• 4 leaves makrut lime leaves, torn
• 1.5 liters vegetable stock
• 2 tablespoons light soy sauce
• 3 pieces Thai bird's eye chilies, smashed(optional)
• 2 tablespoons fresh lime juice
• 1 teaspoon coconut sugar
• 0.25 cup fresh cilantro for garnish(optional)

Instructions

1. 1

   Soak the dried shiitake mushrooms in 1 cup of warm water for 20 minutes until soft; reserve the soaking liquid and slice the mushrooms.

2. 2

   In a large pot, bring the vegetable stock and the reserved shiitake soaking liquid to a gentle boil.

3. 3

   Add the sliced galangal, bruised lemongrass, and torn makrut lime leaves to the pot; simmer for 10 minutes to extract the aromatics.

4. 4

   Add the sliced shiitake, shimeji, and king oyster mushrooms to the broth and cook for 5-7 minutes until tender.

5. 5

   Stir in the soy sauce, coconut sugar, and smashed bird's eye chilies, allowing the flavors to meld for another 2 minutes.

6. 6

   Turn off the heat and stir in the fresh lime juice to maintain its bright acidity.

7. 7

   Taste the broth and adjust the seasoning with more soy sauce or lime juice if necessary.

8. 8

   Ladle the hot broth and mushrooms into bowls, garnishing with fresh cilantro before serving.