On our recent visit to Bali we spent an afternoon in a little village called Ubud and participated in a cooking class led by a balinese housewife. We chopped and stirred and learnt a thing or two about traditional balinese family life. One of the recipes we tried was a clear mushroom and vegetable soup. Really quick and easy, tangy and warming soup full of goodness.
I spent the last week in bed with tonsillitis and let me tell you, this soup was a lifesaver. After a bowl full I no longer shivered, instead I felt warm and happy and when I closed my eyes and drifted off to sleep I almost felt the balinese sun on my skin.
Here is the recipe, the only thing I altered is that I added more veggies to bulk it up.
CLEAR MUSHROOM AND VEGETABLE SOUP
2 cups of button mushrooms, sliced
2 small carrots, sliced
green beans, 1 cup diced
2 big florets of cauliflower, separated
2 big gloves of garlic
2 spring onions, finely sliced
2 Tbsp coconut oil
juice of half lemon (2-3 Tbsp)
5 kaffir lime leaves, torn
1 red chilli, deseeded and finely chopped
1 litre salt reduced chicken stock (or vegetable stock)
salt and cracked pepper to taste
1 Tbsp fried shallots for garnish (optional)
Chop shallots and garlic finely. I use my little electric chopper for this.
Heat the coconut oil in a large pot and sauté the shallots and garlic for a couple of minutes. Add mushrooms and sauté for another 5 minutes.
Pour in chicken stock, remaining vegetables and lemon juice. Add kaffir lime leaves to the stock.
Bring to boil and simmer for 5-8 minutes, you want the vegetables to remain slightly crunchy.
Season to taste.
Serve this steaming goodness in a bowl sprinkled with fried shallots.
How easy was that?