3 c broth (either seafood or veggie)
2 lime leaves julienned
1 stalk lemongrass cut into 2 inch lengths then “bruised”, this means whack each piece with the back side of your knife to slightly flatten the lemongrass and release its lovely juices
2 bird chilies sliced, seeds and all
Throw everything into a medium sized stock pot and simmer for about 10-15 mins, for the flavors to mingle.
6 oz oyster mushrooms sliced
1/2 pd peeled deveined shrimp
1/2 pd cod (or similar) cut into large chunks
1 tbsp fish sauce.
2 tbsp coconut milk (I just skimmed the cream off the top of a can)
Cook until shrimp turns pink and fish turns from translucent to opaque, about 10 mins. Squeeze fresh lime into soup and serve.
okay so the picture doesn’t exactly do the dish justice, but trust me on this one, it’s completely delicious and ridiculously easy to make.