Spicy Thai soup

Ingredients for 4 servings:

• 100 g oyster mushrooms
• 200 g zucchini
• 1 bell pepper(s), yellow
• 3 sprigs lemongrass or 1 tbsp ground
• 2 chili peppers, red
• 2 spring onions
• 1 coconut milk (400 – 425 ml)
• 3 tbsp lemon or lime juice
• 1 tbsp soy sauce
• 400 ml vegetable stock
• 1 tsp coriander leaves, finely chopped
• Salt
• Cayenne pepper
• e.g. chicken meat
• n. B. Shrimps
• possibly rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Clean the oyster mushrooms, pat them dry with a damp cloth, and cut into strips. Clean, wash, and dice the zucchini and bell pepper. Wash and finely chop the lemongrass. Clean, wash, deseed, and finely dice the chilies. Cut the spring onions into rolls. Heat 1 tablespoon of oil and sauté the oyster mushrooms. Deglaze with 1 tablespoon of lemon juice, add salt, and a little cayenne pepper to taste, and set aside. Heat the remaining oil, briefly sauté the zucchini and bell pepper cubes, add salt, and set aside. Simmer the coconut milk with the lemongrass for 10 minutes over low heat and then strain through a sieve. If using powdered lemongrass, there is no need to strain. Pour the vegetable stock into the coconut milk and bring to a boil. Add the mushrooms, bell pepper and zucchini mixture, and the chili cubes to the hot soup. Season with soy sauce, lemon juice, salt, and cayenne pepper, and finally sprinkle with spring onions and coriander leaves. Tip: The soup tastes even better with chicken strips and/or shrimp. Rice can also be served with it, if desired.