
Thai mushroom broth
I always keep a stash of dried Asian mushrooms – they're perfect for soups and other dishes. I like to use several types of mushroom, including bamboo fungus, which looks like vegetarian tripe when cooked. You only need two for this broth, though – shiitake and black fungus work well. Try mushroom stocks like Star, Kallo or Knorr.
Ingredients
60g dried shiitake mushrooms, soaked in 1 litre of cold water until starting to soften, roughly sliced (reserve the water)
2 mushroom (or vegetable) stock cubes dissolved in 1 litre of boiling water
2 fresh lemongrass sticks, tough outer layer removed, trimmed and finely chopped
2 medium chillies, thinly sliced
40g galangal or ginger, scraped and finely grated
100g coconut cream block, broken up
2 spring onions, trimmed and thinly sliced
1 tbsp chopped coriander
40g dried black fungus, soaked in cold water until starting to soften, cut into bite-size pieces
8 lime leaves, dried or fresh

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