Ingredients
1 shallot, chopped
1 clove garlic, minced
2 Tbs ginger, grated
1 Tbs vegetable oil
2 cups vegetable stock
1/4 cup lemon juice
5-6 dried kaffir lime leaves
2 Tbs soy sauce
Dash of white wine
Squirt of chili sauce (to taste)
1/3 cup dried black mushrooms
1 can coconut milk
1/3 cup sugar peas
1/4 cup cilantro
Fresh cracked pepper
Preparation
Heat vegetable oil in heavy large pot over medium-high heat. Add onion, garlic, and ginger; sauté until tender, stirring occasionally, about 6 minutes.
Add 2 cups water, 1/4 cup lemon juice, kaffir lime leaves, soy sauce, white wine, and chili sauce; bring to boil. Reduce heat to medium, add black mushrooms, and let simmer for 5 to 6 minutes.
Add coconut milk ensuring not to let boil (boiling will cause the coconut milk to curdle).
Finally add sugar peas and simmer for a minute or two. Garnish with cilantro and fresh pepper. Serve immediately.
