If you think 7 types of mushrooms in a single soup is overkill, just trust veg-lover Alice Zaslavsky on this one -- each mushroom offers a unique texture, and with all the other elements, this soup is absolutely bursting with flavour!
You will need
- 1 thumbs-worth of ginger, peeled
- 2–3 cloves of garlic, peeled
- 1–2 birds eye chillies
- 100ml rice bran or peanut oil
- 5 young coconuts, with wide opening sliced in the top
- 250g fresh shiitake mushrooms, finely sliced
- 200g baby king brown mushrooms, cut in half
- 150g king brown mushrooms, cut in half lengthways and cross-hatched
- 250g oyster mushrooms, torn into strips with your fingers
- 150g fresh wood ear mushrooms, torn into forkfuls
- 100g lion's mane mushroom, torn into forkfuls
- 100g enoki mushrooms, torn into noodle shapes
- 75ml coconut amino liquid
- 50g tamarind paste
- 1 tablespoon coconut sugar syrup (optional)
- Plant-based 'Fysh' sauce (optional), to season
- 1 bunch Thai basil, leaves and flowers picked
- 1 bunch fresh coriander, torn into bite-sized leafy bits
- 1 red chilli, finely sliced (enough to your taste)
- 1 lime, sliced into cheeks for serving and squeezing as needed
Recipe: Alice Zaslavsky
20 mins to prep
45 mins to cook
Heat a heavy-based pot, and pop in shiitake and baby king browns; keeping the heat super high, wet fry the mushrooms off with a splash of water, until they start to colour. Keep a close eye on the water -- if the pan gets a little dry, add another splash of water to keep everything loose and moving.
Meanwhile, take the open coconuts and tip the juice through a fine strainer and into a jug or bowl. Scoop out the flesh from those coconuts using a large spoon and rinse lightly (the husk tends to stick, but if some doesn’t budge, it’s just roughage!). Cut the flesh into strips and set aside.
Heat a griddle pan to smoking hot and cook the king brown mushrooms until you get some char marks on both faces.
Pound the garlic, ginger, and chilli, together into a paste. Once you’re happy with the colour of your mushrooms, add some oil to the pot and chuck in this aromatic paste. Fry off just until fragrant.
Pour the coconut water into the pot and add the seared king brown mushrooms, as well as the oyster mushrooms, wood ear, and lion's mane (these mushrooms are more delicate, so are better off un-fried). Bring to a simmer and allow it all to bubble away for 20–25 minutes. In the last couple minutes, add the coconut aminos and tamarind paste (and extra chilli, if you like a little heat!). Taste for seasoning, add coconut sugar syrup if more sweetness is needed, or fysh sauce for more salt. Add enoki at the last moment, and turn the heat off.
Arrange coconut flesh strips and grilled mushrooms in a bowl, and pour over hot broth and mushrooms.
Garnish with herbs, lime cheeks and extra chilli and serve!
Recipe: Alice Zaslavsky