Preparation: 30 minutes
Cooking: 30 minutes
Cost per serving: about $8.00
6 to 8 servings
1.5 L (6 cups) water
14 g (1/2 oz) dried shitake mushrooms
6 green onions, cut into chunks
12 slices of ginger
4 cloves garlic, crushed
1 lemon grass stalk, crushed
6 cardamom pods, crushed
15 mL (1 tbsp) ground pepper
15 mL (1 tbsp) coriander seeds
45 mL (3 tbsp) goji berrie (optional)
250 mL (1 cup) thick coconut milk
2 chili peppers, thinly sliced
30 mL (2 tbsp) hot sauce, such as sambal oelek
Salt to taste
225 g (1/2 lb) variety of mushrooms (shiitake, button, oyster)
Vegetables (bok choy, corn, spinach, napa cabbage)
Noodles (udon, vermicelli)
225 g (1/2 lb) each: lamb filet, beef filet or round steak, pork filet, all thinly sliced
225 g (1/2 lb) each: tiger prawns, scallops and mussels
1 bunch Thai basil (optional)
1 Bring all ingredients for the broth to a boil with the exception of the coconut milk, chili peppers and hot sauce. Let simmer over low heat for 20 minutes.
2 Divide broth in two. In one half, add coconut milk and in the other, add chili peppers and hot sauce.
3 Serve with dips and sauces.
Keep your leftover broth to make delicious Asian-style mussels, hearty soups, or any other dish that tickles your fancy!