Hot and Sour Mushroom Soup


  • 720 ml (3 cups) Vegetable stock
  • 1-2 tsp Pepper sauce (adjust to taste)
  • 2.5 cm (~1 in)Lemon grass (finely chopped into rings)
  • 3 Kaffir lime leaves (roughly torn into three)
  • 1-2 tsp Sugar (adjust to taste)
  • 2 tbsp Lemon juice
  • 60 gm (2 oz) Oyster (or button) mushrooms (coarsely separated)
  • 2 smallFresh red (or green) chilis (crushed to split open) (adjust to taste)


  1. In a large pan, bring the vegetable stock to the boil and stir in the pepper sauce
  2. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente
  3. Pour into a serving bowl and garnish with coriander leaves