Thai Coconut Mushroom Soup

Instructions

1. 1

   Pour the vegetable broth into a pot and add smashed lemongrass and ginger slices. Bring to a boil over medium-high heat.

2. 2

   Turn heat down to medium-low and simmer gently for 5 minutes so the aromatics infuse into the broth.

3. 3

   Pour in the coconut milk while stirring slowly so it integrates evenly without curdling.

4. 4

   Add oyster mushrooms, red chili, and soy sauce. Simmer over medium heat for 4 minutes until mushrooms are tender.

5. 5

   Remove the pot from the heat. Stir in the lime juice to keep its fresh citrus flavor intact.

6. 6

   Ladle hot soup into bowls. Remove large pieces of lemongrass before eating.