Featured in Thai Soups:
Spicy Vegetarian Mushroom Soup

Spicy Vegetarian Mushroom Soup

This rich and earthy flavored vegetarian soup, known in Thailand as Kaeng Hed, is made with a delicious medley of fresh mushrooms, bamboo shoots, and sweet red chili. The broth gets it's distinctly Thai flavor from lemongrass, galangal, kaffir lime, and tamarind.

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Ingredient List:

• 2 Cups Straw Mushrooms
  (Shitake, Oyster, Straw Mushroom or other.)
• 1 cup Bamboo shoots
  (Boiled and prepared, or canned bamboo shoots)
• 1 stalk Lemongrass
• 2 - 3 slices Galangal Root
• 4 Kaffir Lime leaves
• 1 Thai Long Chili
  (or other mild red chili)
• 3 - 4 Thai Hot Chilies
  (Optional, use more or less)
• 2 Tablespoons Glutinous Rice
  (pre-soaked in water for one hour)
• 2 teaspoons Light Soy Sauce
  (or more as needed)
• 2 teaspoons Tamarind Paste
  (More as needed.)
• 1 teaspoon Salt
  (used only if needed for flavor)

Basic Directions:

Grind the glutinous rice into a fine mush.

Clean cut and prepare the mushrooms, lemongrass, galangal, kaffir lime leaves, and red chili.

Boil the galangal and lemongrass in 2 cups of water for 5 minutes, then season with ground rice, soy sauce, tamarind paste, and hot chili. Boil for one more minute.

Add the mushrooms and bamboo shoots and boil them for 5 minutes, or until softened.

Add additional tamarind, soy sauce, or salt as need to balance the flavor, then add the mild red chili and kaffir lime leaves. Boil for one minute more, then serve.

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