Mushroom Soup with Yanang Leaf Juice

  • Mushrooms (Oyster, King Oyster mushrooms, enokitake etc ...) 
  • 1/2 liter of juice yanang (canned or extract the juice from the leaves) 
  • 1 small glass of Padek or fish sauce 
  • 2 small red chillies 
  • ½ chopped shallot in food processor 
  • 2 sticks of lemon 
  • 1/2 bunch of Betel leaves (pak i leut) coarsely chopped 
  • 1/2 bunch chives 
  1. Clean and cut mushrooms into pieces if they are too big. 
  2. Wash the lemongrass and cut each stick into 3 pieces 
  3. Wash herbs, chop leaves coarsely pak i Leut spring onions and cut into pieces of 1cm. 
  4. Boil the Yanang juice extract. 
  5. Add padek, lemongrass, sliced chilies, shallot. 
  6. Continue cooking over low heat for 10 minutes. 
  7. Add mushrooms, cook for 5 minutes. 
  8. Then add the chopped herbs. 
  9. Remove from heat immediately.