3 cups coconut milk
2 cups chicken or vegetable stock
4 stalks lemongrass, bruise it with butt of knife and chop into couple inch pieces (will remove later)
2 tablespoons fresh ginger, peeled and thinly sliced (will remove later)
10 black peppercorns, crushed
10 kaffir lime leaves, put cuts in it and/or tear, gives it such good flavor!
2 cups button mushrooms
1/2 cup baby corn cobs
4 Tbsp fresh lime juice
3 Tbsp fish sauce
Garnish
2 red chilies
4 scallions, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
avocado
bean sprouts
-Bring the coconut milk and stock to a boil in a saucepan. Add the lemongrass, ginger, peppercorns, and half of the kaffir lime leaves. Reduce the heat to low and simmer the mixture for 15 minutes.
-Strain the stock into a new pan. Return to heat, add the button mushrooms and baby corn. Simmer for another 10 minutes.
-Stir in the lime juice, fish sauce to taste, and the rest of the lime leaves. Serve hot, garnish with red chilies, scallions, and cilantro.
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