Ingredients:
1 pound trumpet mushrooms
¼ cup fish sauce
4 cups stock
2-14oz cans coconut milk
2 stalks lemongrass, bruised
1 2” piece galangal root, sliced ¼ “ coins
6 lime leaves, torn in half
2 Tablespoons sugar
½ pound oyster mushrooms
1 Thai bird chile, sliced
3 Tablespoons lime juice
jasmine rice
cilantro for garnish

Directions:

1. Toss trumpet mushrooms in 1 Tablespoon of fish sauce.
2. In pot, bring broth, coconut milk, lemongrass, galangal, lime leaves, sugar, remaining fish sauce to a simmer. Reduce to medium low and simmer for 15 minutes.
3. Discard solids.
4. Add mushrooms and chile and cook until mushrooms are tender.
5. Stir in lime juice and season with sugar, lime juice, fish sauce to taste.
6. Serve over rice. Garnish with cilantro.