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Tom Yum Het
spicy mushroom soup

450 gr straw mushrooms
750 ml water
1 lemon grass, crushed
4 cm laos, crushed
3 kaffir lime leaves
3 tbsp kecap asin (light soy sauce)
1 1/2 lime (juice)
10 dried chilli peppers

1 spring onion, chopped

Slice the mushrooms and cut the lime leaves. Heat in a pan the water and add the laos, the lemon grass, the lime leaves and the mushrooms. Let it simmer slowly until the mushrooms are cooked. Then add the kecap, the lime juice and the cilli peppers. Laddle the soup into bowls and garnish it with the spring onion

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