This was one of the first dishes we made at Paon cooking school in Ubud, Bali. It is so fresh and light and so easy to make. Perfect for a snack or with a salad and you can freeze any extra you make for future use. Enjoy x

Clear Mushroom & Vegetable Soup (Kuah Wong Sup Jamur)
Serves 4
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  1. 1 tbsp coconut oil
  2. 2 cups mushrooms of any kind
  3. 1 small carrot
  4. 1/2 cup green beans, diced
  5. 5 cloves of garlic
  6. 5 shallots
  7. 1 lime
  8. 5 kaffir lime leaves
  9. 1 spring onion
  10. 1 hot chili (or more to taste)
  11. 1 liter vegetable stock
  12. Salt and pepper to taste
For optional garnish
  1. 1 tablespoon deep fried shallots
  1. Slice mushrooms, garlic, spring onion and shallots. Cube the carrot into centimeter pieces. Slice the chili and remove its seeds.Cut the lime into slices.
  2. Sauté garlic, shallots and spring onion in coconut oil over a medium heat until light brown.
  3. Add mushrooms and chili and continue to sauté.
  4. Pour in the vegetable stock and squeeze the lime slices over the stock. Break the kaffir lime leaves and add to the stock.
  5. Bring to the boil then add carrot, green beans and salt and pepper to taste.
  6. Serve in a bowl with deep fried shallots as a garnish.
Kady's Kitchen