Thai Coconut Water & Lemongrass Broth

Ingredients

• 7½ dl coconut water
• 2 lemongrass, bruised and cut into 5 cm pieces
• 4 fresh ginger
• 2 kaffir lime leaves, torn
• 1 fresh chilli, sliced
• 150 g shiitake mushroom, sliced
• 1 lime, cut into wedges
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• 2 spring onion, thinly sliced
• salt to taste

Method

1. 1.

   Simmer the coconut broth — Pour the coconut water into a pot and add the lemongrass, ginger, and kaffir lime leaves. Bring to a gentle simmer over medium heat.

2. 2.

   Add chilli and mushrooms — Add the sliced chilli and shiitake mushrooms, and simmer gently until the mushrooms are tender.

3. 3.

   Season with salt and lime — Season the broth with salt to taste and stir in the lime juice.

4. 4.

   Ladle and garnish the broth — Ladle the broth into bowls, discarding the lemongrass and lime leaves if you prefer a cleaner sip. Top with spring onion and cilantro, and serve with lime wedges.