Name: Hot and sour oyster mushroom and pumpkin soup (Gaeng juet)
Yield: Serves 4
Cuisine: Laotian
Ingredients: 4 tbsp tamarind water; salt; 200 g peeled firm pumpkin, cut into small chunks; bowl of mixed herbs and lime halves, to serve; small handful of garlic chives or 2 spring onions, sliced; 4 small tomatoes, halved; 3 kaffir lime leaves, ripped; 3 shallots, halved; 12 small oyster mushrooms, stems trimmed; 3 cm piece fresh galangal, sliced; 2 sticks lemongrass, trimmed and smashed; 1 litre Asian chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Clumps of oyster mushrooms, their bone-white gills as delicate as porcelain, are lovingly arranged and displayed in baskets by the ladies of Luang Prabang’s Talaat Naviengkham morning market. Their silken slipperiness is the stuff of broth dreams. Whack in some herbage on serving.

Ingredients

1 litre Asian chicken stock
2 sticks lemongrass, trimmed and smashed

Method

Put the stock, lemongrass, galangal, lime leaves, shallots, tamarind water and a dash of salt into a saucepan and bring to a bubble, then simmer, covered, for about 10 minutes. Fish or strain out all the flavouring ingredients, discard them, then taste, adding more salt if the stock needs it. Add the chopped pumpkin to the stock and allow to gently bubble until the pumpkin is almost tender. Nex

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