Minus a mildly serious bout of Bali Belly, Indonesian food is something absurdly delicious and overly spiced (and does not usually cause stomach struggles). Obviously we had to take a cooking class. Over the next couple weeks, I’m going to be posting some of the recipes that we learned during this 5 or 6 hour cooking class. This recipe was the easiest place to start. It was a delicious little mushroom broth soup (something anyone could eat if given the chance). Besides the small fact that we did practically only 50 percent of the prep work, I could see myself making this for dinner during the winter months (which are coming: yum).
- 2 cups mushrooms
- 1 small carrot
- 1/2 cup string beans
- 5 cloves garlic
- 5 shallots
- 5 lime leaves
- 1 onion
- 1 chili
- 1 lt chicken stock
- salt/pepper to taste
- Prep time! Chop up your mushrooms, garlic, onions, carrots, chili, and shallots into whatever size you find mots preferable (i.e. small carrots and mushroom slices)
- Sauté the basics first: garlic, shallots, and onions until they are light brown: add mushrooms and chili and continue smelling how delicious it is
- Pour in the chicken stock, and break the the lime leaves (if you can find them), sometimes I like to add some lemon in for the acid kick.
- Bring the stock to a boil and add in the carrots, green beans and start to taste (salt and pepper time)
- Drink up!
Like I said: incredibly easy to make and actually a great base for any sort of broth soup that you could imagine making. I really liked it because I could picture myself making a similar sort of soup with seasonal vegetables whenever something struck my fancy. Let me know if you decide to use a different base or anything experimental (I love to know!).