Lemongrass Soup with Mixed Mushrooms

Oyster, shiitake, chanterelles, King Trumpet, porcini, and button mushrooms are all great choices for this dish.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 4 Tbsp. lime juice
  • 4 Tbsp. soy sauce, divided
  • 2 small Thai chilies, seeded and minced
  • 1⁄2 tsp. sugar
  • 4 cups chicken stock
  • 1 stalk lemongrass, chopped into 1 1⁄2-inch pieces and bruised
  • 6 slices ginger, sliced and bruised
  • 4 lime leaves, torn or 4 small bay leaves plus 1 tsp. grated lime zest plus 1⁄2 tsp. minced lemon thyme
  • 1⁄2 tsp. salt
  • 4 cups mixed mushrooms


  • In a bowl, mix lime juice, 3 tablespoons soy sauce, chilies, and sugar. Set aside.
  • Bring stock to a boil in a medium saucepan. Add lemongrass, ginger, and lime leaves to the stock. Simmer for 3 to 5 minutes. Stir in 1 tablespoon soy sauce and salt.
  • Add mushrooms and simmer until the mushrooms are cooked, about 4 minutes. Turn off the heat, add the reserved sauce to the hot soup, and serve.