Exotically Spicy Mushroom and Vegetable Soup with Fragrant Rice

5 from 5 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


The mushrooms:

  • 150 g Shimeji mushrooms, white-capped, fresh
  • 4 medium sized Shiitake mushrooms, dried
  • 100 g Water
  • 1 tsp Vegetable broth, Kraft bouillon

For the vegetables:

  • 1 medium sized Carrot
  • 2 medium sized Hot peppers, red, mild
  • 2 medium sized Tomato, fully ripe
  • 1 smaller Chilli, green, fresh or frozen (cabe rawit hijau)
  • 4 Macadamia nuts
  • 2 tbsp Sunflower oil

For the broth:

  • 300 g Water
  • 4 g Vegetable broth, Kraft bouillon
  • 2 tbsp Coconut milk, creamy (24% fat)
  • 1 Lime, just the juice of it
  • 1 tbsp Soy sauce, salty, (Kecap Asin)
  • 1 L Soy sauce, sweet, (Kecap Manis)

For the rice:

  • 100 g Jasmine rice, Thailand
  • 170 g Water
  • 1 pinch Salt, (Original: 1 tbsp Aji No Moto)
  • 1 tbsp Butter

To garnish:

  • 2 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Carrot threads
  • 2 tbsp Sesame seeds, white
  • 2 tbsp Flowers and leaves


Soak the shiitake mushrooms:

  • Heat the water, dissolve the vegetable stock in it and soak the shiitake mushrooms in it for 30 minutes.

The rice:

  • Wash the rice until the rinse water runs clear. Put the remaining ingredients in a 1 liter (with a lid) and simmer with the lid on until all the water has been absorbed (approx. 12 minutes). Turn off the heat and let the rice soak for 20 minutes.

Prepare the vegetables:

  • Wash the carrot, cap both ends, peel and slice approx. 3 mm thick. Wash the fresh, red peppers, cut in half lengthways and remove the stalks and grains. Cut the halves diagonally into pieces approx. 6 mm wide. Wash the tomatoes, remove the stalks, peel them, quarter lengthways, core and halve the quarters lengthways and crossways. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Coarsely chop the macadamia nuts.

Chop the mushrooms:

  • Squeeze the broth from the shiitake mushrooms by hand and keep them ready. Cut the hats of the mushrooms into cubes approx. 3 x 3 mm. Discard the tough stems. Free the Shimeji mushrooms from the substrate and the mycelium and cut across into thin slices.

The fresh lime juice:

  • For the fresh lime juice, wash one lime thoroughly and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).

The fresh celery:

  • Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use two tablespoons of it immediately and freeze the remaining leaves separately from the chopped stems. Weigh frozen goods and allow to thaw.

Stew and puree the vegetables:

  • Put the prepared ingredients from carrots to macadamia together with the sunflower oil in the casserole and let simmer for 5 minutes. Deglaze with the mushroom water, remove from heat and let cool down a little. Pour into a blender and puree finely for 1 minute at the highest level.

Finishing the soup:

  • Put the puree in the casserole along with the ingredients for the broth. Add the mushroom pieces and simmer for 3 minutes, stirring occasionally. Season to taste with salt and pepper. Stir in a tablespoon of the celery leaves.

Garnish and serve:

  • Divide the finished soup on soup bowls, garnish and serve with garnished rice.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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