The northeast has various kinds of tasty mushrooms (hed), all filled with nutrition. Three favorites are hed kay, hed tub-tao and hed ra-ngok. In the past these mushrooms were often prepared in a soup along with bai yanang juice (Tiliacora Triandra), sweet basil and pla-ra. Today, wild mushrooms are in short supply, but the soup can also be made with delicious cultivated mushrooms that are available in markets.
Nutrition
Mushrooms are full of nutrition, especially vitamin D which is responsible for enhancing intestinal absorption of calcium and phosphate.Ingredient
2 cups various kinds of mushrooms
2 stalks lemongrass, lower tender portions, cut into 2-inch pieces and slightly crushed
5 – 7 each chee-fah chilies, slightly crushed
3 – 5 each red shallots, slightly crushed
2 stalks spring onion, cut into 1-inch pieces
2 tbsp pla-ra juice (liquid of pickled fish)
1 tbsp fish sauce
1 cup yanang juice
2 cups water
4 – 5 sprigs cha-om (acacia family)
4 – 5 sprigs hairy basil leaves
How-to
1. Pour bai yanang juice and the water into a pot over the high heat. When it begins a boil, add lemongrass, chilies and shallots. Then follow by adding the mushrooms. Let simmer briefly until cooked.2. Season with the fish sauce and pla-ra liquid. Add cha-om, phak wan, hairy basil and spring onion. Remove from the heat.
3. Serve in a bowl.
