A remarkably simple yet rewarding dish. To simplify this dish, you can also use Thai green curry paste. It’s also naturally vegan.
P.S. Have some mushrooms you’d like to use for this curry, but aren’t sure if they’ve gone bad? Our guide can help you decide.
Ingredients (for 2):
1/2 pound (about 225g) fresh Oyster Mushrooms
2-3 fresh chilis cut and smashed (use fewer chilis if you prefer less spice)
3 kaffir lime leaves
2 stalks lemon grass cut into 5cms pieces and smashed
2 cups water or vegetable stock
1 cup coconut milk
1/2 pound (about 225g) spinach or spring greens
3 tablespoons lime juice
3 tablespoons light soy sauce
Handful of fresh coriander
Directions:
Cut the mushrooms into small chunks.
Bring the water/stock to a boil and add the lime leaves and crushed lemon grass.
Simmer for 5 minutes. Then add the chilis, coconut milk, mushrooms and greens.
Simmer for another 5 minutes until the mushrooms are soft. Turn off the heat and add the lime juice, soy sauce and coriander.
Serve the fragrant steaming broth into deep bowls and enjoy.
If you like your soup a bit thicker or more filling, you can also add noodles during the last 5 minutes of cooking.
https://grocycle.com/oyster-mushroom-recipes/