A bowlful of steaming mushroom broth can be quickly made with Fresh As freeze dried herbs and a good chicken stock.Tasty on its own but all the better with the addition of thinly sliced pieces of left over roast pork.
I love it moderately hot but if you dislike a slightly burning sensation add a little less chilly powder,
And you can play with the balance of the flavours by adding more or less of any of the freeze dried powders.The first time I made it I added only 1/2 teaspoon of Fresh As freeze dried kaffir lime powder but wanting this flavour to be stronger I stirred in another 1/2 teaspoon at the end which gave it a more distinctive lime flavour.
I imagine that a vegetarian option using vegetables stock and adding small cubes of firm tofu towards the end would work well. And a more substantial broth could be made with the addition of rice noodles.
1-2 tbspn of vegetable oil (I used grapeseed)
1/2 teaspoon Fresh As freeze dried lemongrass powder
1 teaspoon of Fresh As freeze dried kaffir lime powder
1/2 teaspoon of Fresh As freeze dried ginger powder
1/2 teaspoon of Fresh As freeze dried garlic powder
1/2 teaspoon of Fresh As freeze dried chilly powder.
200 gm of brown mushrooms (finely sliced)
1 tablespoon of soy/tamari sauce
3 cups of chicken stock.
Freshly ground salt and pepper to taste.
A squeeze of lime juice (optional)
Heat the oil in a fry pan and fry the mushrooms for 2-3 minutes over a moderately high heat.
Add the Fresh As freeze dried powders and fry for another minute, tossing and stirring as you go.
Add the chicken stock and simmer for 10 minutes. ( If the liquid reduces too much add a little more stock)
Stir in the soy/tamari sauce.
Season the broth to taste.
A squeeze of lime juice is good but optional.
Add in the slices of roast pork.
Serve while piping hot sprinkled generously with fresh coriander.