i bought some oyster mushrooms this morning in the chinese supermarket, so decided they needed some aromatic handling. this soup borrows from raf's chilli chicken aromatic soup but is a little simpler even. rarely it's just me pottering around my little home today so this recipe is for one. i steered clear of chilli because i didn't want to kill the delicate fungus flavours.
1 dsp toasted sesame oil
1 dsp peanut oil
4 thai shallots
2 cloves of garlic
a piece of galangal or ginger
1 pint meaty stock. i used a mixture of oxo and swiss bouillon.
1 tsp fish sauce
1 tsp soy sauce
100g grey oyster mushrooms
3 lime leaves
a small handful of rice noodles.
heat the oils in a medium pan while finely dicing the shallots, garlic, and ginger. fry these for a just a moment before adding the brothy stock and fish and soy sauce. bring the pan to the boil and then add the mushrooms, roughly sliced length ways. allow these to simmer for about 10 minutes until they are beginning to get tender. now finely slice and add the leek and throw in the lime leaves. simmer for a further few minutes before adding a handful of noodles. they will take a few minutes to become snaky and supple. you could garnish with a few coriander leaves, but they make me feel ill i'm afraid.
and then i made some bread and muffins for Haz. ah, it's a hard life.