Spicy Mushroom Soup With Chili

• 2 - 13.5 oz cans coconut milk
• 1 None fresh lemongrass stalk, trimmed and chopped
• 5-6 None fresh lime leaves, shredded
• 1 lb mushrooms, wiped and very thinly sliced
• 2 None red chili peppers, deseeded and thinly sliced
• 2 None limes, juiced
• 2-3 tbsp fish sauce
• None None fresh cilantro leaves, to garnish

1. Place the coconut milk, lemongrass and lime leaves in a pot and bring to a boil. Reduce the heat and simmer gently for 2-3 mins then remove from the heat and let infuse for 5 mins. Strain the hot liquid and return to the pot. Add nearly all the sliced mushrooms, half the chopped chili and the lime juice. Simmer gently for 3-4 mins. Season to taste with the fish sauce, salt and freshly ground black pepper.
2. Ladle the soup into warmed bowls and garnish with the rest of the sliced mushrooms and chopped chili and a few cilantro leaves.

coconut milk, stalk, lime, mushrooms, red chili peppers, fish sauce, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/16454 (may not work)