Very Spicy Red Asian Mushroom Soup

This very spicy red Asian mushroom soup combines the flavors of various Asian mushrooms with a spicy red curry coconut milk base. It’s rich in flavor and offers a soothing heat.

Ingredients:

• Mushrooms:
• 100g Shiitake mushrooms
• 100g Enoki mushrooms
• 100g Oyster mushrooms
• 100g Wood ear mushrooms
• 100g Straw mushrooms
• Soup Base:
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 piece of ginger (about 2 inches), grated
• 2 tablespoons red curry paste
• 1 liter vegetable or chicken broth
• 1 can (400ml) coconut milk
• Spices and Seasonings:
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional for added umami)
• 1 tablespoon lime juice
• 1-2 fresh red chilies, thinly sliced (adjust to taste)
• 1 teaspoon sugar
• Salt to taste
• Garnishes:
• Fresh cilantro, chopped
• Spring onions, chopped
• Lime wedges

Instructions:

1. Prepare the Mushrooms:
   Clean all the mushrooms thoroughly. Cut the shiitake and oyster mushrooms into bite-sized pieces. Trim the ends off the enoki mushrooms. Tear the wood ear mushrooms into smaller pieces if they are too large. Keep the straw mushrooms whole if they are small, or cut them in half if they are large.
2. Cook the Base:
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
3. Add the Curry Paste:
   Stir in the red curry paste and cook for 1-2 minutes to let the flavors meld with the onions, garlic, and ginger.
4. Add the Liquid Ingredients:
   Pour in the vegetable or chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer. Add the coconut milk, soy sauce, and fish sauce (if using), stirring well to combine.
5. Simmer the Soup:
   Add all the prepared mushrooms to the pot. Let the soup simmer for about 15 minutes, allowing the mushrooms to cook and absorb the flavors.
6. Season and Spice:
   Add the lime juice, sliced red chilies, sugar, and salt to taste. Adjust the seasoning as needed, adding more soy sauce or fish sauce if desired.
7. Serve:
   Ladle the soup into bowls. Garnish with fresh cilantro and spring onions. Serve hot with lime wedges on the side for an extra burst of freshness.

Nutritional Information (per serving, assuming 4 servings):

• Calories: 220
• Protein: 6g
• Fat: 16g
• Carbohydrates: 16g
• Fiber: 4g
• Sugar: 5g
• Sodium: 1200mg

Enjoy your very spicy red Asian mushroom soup!