Mushroom Tom Yum
Thai: tom yum hed

Preparation

1. Bring stock to a boil, add bruised lemongrass and half the lime leaves, reduce to simmer for about 5 minutes.

2. While stock is simmering, put the remaining lime leaves, the lime juice, and the green onions into your serving bowl.

3. Remove and discard the lemongrass stalks. Add all remaining ingredients to the simmering stock, raise the heat to high, and bring to a boil.

4. As soon as it reaches boiling again, remove from heat, pour into the serving bowl, stir to mix the uncooked ingredients.

5. Sprinkle with chopped coriander and serve.