Chicken Mushroom Soup With Senduduk

Ingredients

• Main:
• 1000 gr. chicken stock
• 1 box Shimiji mushrooms
• 1 lime, juiced
• 2 slices of lemon
• 8 slices of young ginger
• 1/2 red Thai pepper, sliced with seeds
• 8 leaves of Senduduk, finely chopped
• 6 Kaffir lime leaves, sliced
• 2 pcs. bay leaf
• 1 pc. star anis
• 8 pcs. cloves
• 16 pcs. black pepper corn
• 1 sprig rosemary
• 4 sprig thyme
• 2 sprigs of mint leaf
• Fish sauce, to taste
• White pepper, to taste
• Cayenne pepper, to taste
• Grapeseed oil
• 30 gr. butter, unsalted
• Garnish:
• 12 slices of red Thai chili pepper
• 4 pairs of mint leaf

Methods

1. Preparation:
2. Cut the roots of the mushrooms and separate the mushrooms from each other.
3. Add grapeseed oil to frying pan and heat the mushrooms to golden brown.
4. Strain the oil off and divide them into 4 soup bowl.
5. Add 3 slices of Thai chili pepper and a pair of mint leaves as garnish.
6. Heat up the chicken stock with all of the above ingredients left and add fish stock to taste after the stock simmered for 5 min, rested off the heat for 45 min with lid on, strained and reheated.
7. Presentation:
8. Pour into the 4 soup bowls (with the mushrooms inside) tableside.