(For all ingredients, please use organic versions if available)
10 Japanese brown beech mushrooms
10 Japanese king trumpet mushrooms
10 matsutake mushrooms
4 galangal slices pieces
2 lemongrass stalks
4 kaffir lime leaves
5 Thai chili peppers
4 tablespoons soy sauce
1 tomato
2 limes
4 coriander stems
500 milliliters water
- Turn on the stove and pour in 500 milliliters of clean filtered water, leave it to boil for a while
- Start slicing the herbs: 4 slices of galangal 2 stems of lemongrass sliced diagonally
- Put them into the pot
- Put in a tomato (use 1 tomato, cut into 4 pieces)
- Put in the mushrooms: japanese brown beech mushrooms, japanese king trumpet mushrooms, and matsutake mushrooms, 10 pieces each
- Put on the lid
- Crush the tomatoes because we want the tomato juice to come out
- Cut up 3 coriander and leave them in a bowl
- Cut 2 limes and take out the lime seeds because lime seeds taste bitter
- After the water is boiling and it smells very fragrant add 4 tablespoons of soy sauce
- Add 4 kaffir lime leaves (tear the leaves so the fragrance can come out)
- If you like it spicy, crush or blend the thai chili pepper
- Wait for it to boil
- After you smell the mushroom aroma, the smell of the mushrooms and the herbs. This indicates that we are nearly done
- Turn off the heat
- Add the coriander and thai chili pepper
- Then squeeze in the lime
- Pour it into a serving bowl