Mushroom Medley Soup (Gang Head)

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This is a great way to serve fresh forest mushrooms. When I was a child in Thailand, my grandmother would take me out into the forest in the very early morning and we would pick wild fresh mushrooms to cook for dinner. You can use any combination of flavorful mushrooms, or if those are difficult to buy, you can get mushrooms in a jar from a supermarket. But you'll appreciate this dish more if you go mushroom picking at 4am to make it!

Ingredient for 2 people
150 gms Mushrooms
(We used Oyster, Saffron Milkcap, Shiitake and Viscid)
400 ml Water
30 gms Galanga Root
30 gms Lemon Grass
2 Kaffir Citrus Leaves
3 Big Red Chillis
2 Bird Chillis
1 Tablespoon Sticky Rice
2 Tablespoons Tamarin Water
1/2 Teaspoon Salt
3 Tablespoons Fish Sauce (For vegetarian use Light Soy Sauce instead)
75g Bamboo Shoots

Preparation
1. Put the sticky rice into hot water to soak for 1-2 hours.
2. Chop the galanga and lemon grass, into 1cm lengths and pound them in a mortar with the chillies until you just break them up and release the flavours.
3. Add the pounded ingredients to a boiling pan, add the water, and bring the mixture to the boil.
4. Pound the sticky rice into fine pieces and add to the pan.
5. When the pan is boiling, add the mushroom, bamboo and add all the remaining ingredients.
6. Simmer for 5-8 minutes, until the mushrooms and bamboo are just cooked through.

Serve With
Sticky rice or fragrant rice.
It is better served warm, but you can also eat it cold together with sticky rice on a picnic.

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