7oz shimeji (they are small and dense so the look like the same amount as the shiitake, so say a big double handful)
1 inch ginger
2 big cloves garlic
1/2 cup diced onion
1 TBS coconut oil
1 spicy pepper (taste so you don’t over spice!)
3 long leaves of lemongrass
4 cups stock
2 cups coconut cream (if you use canned get the original, not the light)
2 cups water (add as you go this is so you can thin the soup out if you want)
I piece kombu if you’re into that sorta thing
Start out dicing the onion, the garlic and the ginger. Set aside while you slice the shiitakes.
Next warm the coconut oil in a pan then toss the onion garlic and ginger in there and sauté until fragrant.
Add the mushrooms
They will go from looking white like the picture of the shiitake to more gold like the picture of the shimeji. Just a few minutes.
Then add in the stock, cream, lemongrass, and kombu if you’re using it. Bring to a boil, not a crazy boil, just get her bubbling. Then lower the temp and cook about 10-15 minutes. The longer you cook the thicker the soup. I wanted a thinner broth so I added in extra water and simmered for just 15 minutes. Mostly just to get the nutrients from the kombu into my soup.
I added a dash of seaweed flakes to my bowl and a dash of lime.
To see as you cook pictures and more info click here