Simple Mushroom Soup (Nceb Hau)
Here is another what I like to call it a Zaub quas laug dish: food for the good old souls (like me): MUSHROOM SOUP. It’s simple, clean, and hits the comfort spot for the winter. This mushroom soup has a variety of different mushrooms boiled with chili peppers, cilantro, and lemongrass.
Ingredients
- 4 cups water
- 1/2 lb oyster mushrooms
- 1 lb cremini mushrooms
- 3.5 oz Maitake mushrooms
- 5.4 oz Hon Shimeji (white or brown) mushrooms
- 2 tsp salt
- 1 lemongrass leaf bundle (or 1 whole lemongrass stalk lightly pounded)
- 1-2 whole bird's eye chili pepper sliced in half) [you can use more or less depends on your spice level]
- 1/4 cup cilantro (roughly chopped [stem and all])
Instructions
- In a pot add in 4 cups of water and bring it to a boil. Wash and clean all mushrooms and cut into desire size. Once the water has come to a boil, add in the mushrooms & salt. Let it boil for 5 minutes until all the mushrooms have release most of its moisture. Then add in the lemongrass and chili peppers. Simmer for 2-3 more minutes to release the lemongrass aroma. Turn the heat off and add in the chopped cilantro. Stir well and taste to adjust seasonings. Serve hot with rice! Enjoy!
Notes
You can use other mushrooms you like or just use 1 kind. I like a mixture of mushrooms for texture and extra umami in the broth.
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