3 cups vegetable stock
4 cups coconut milk
2 stalks of lemongrass, smashed with knife or mortar and pestle
1 (3-inch) piece of ginger, peeled and sliced thinly
4 kaffir lime leaves, bend and scrunch in hand to release the flavor
1 white onion, cut into ¼-inch half moon slices
7 ounces shiitake mushrooms, larger ones chopped
1 bird’s eye chili, thinly sliced
¼ cup fresh squeezed lime juice
2 Tbsp. fish sauce
½ Tbsp. coconut palm sugar
cilantro, basil, lime wedges
Jasmine rice, to serve
Pour stock into a saucepan, add the lemongrass, ginger, kaffir leaves, and bring to a boil. Reduce to a simmer, place lid on the saucepan and cook for 15 minutes.
Strain the soup, discard solids, and pour soup back into the saucepan.
Whisk in the coconut milk and bring back to a simmer. Add the onions and mushrooms and cook over medium heat for about 5-10 minutes, or until the onions are soft.
Remove saucepan from heat and whisk in the lime juice, fish sauce, sugar, and chili.
Garnish with cilantro and lime wedges. Serve over rice if desired.