Mushroom Lemongrass Soup

Methods

• Heat oil in a non-stick pan, add garlic and sauté till fragrant. Add onion, mix and sauté for 1 minute. Add mushrooms, mix and cook for 2 minutes.
• Discard the outer layer of lemongrass stalks and chop finely. Put the chopped lemongrass on a piece of muslin cloth and tie into a bundle.
• Add vegetable stock to the pan and mix. Add salt, crushed peppercorns and Keya Mixed Herbs and mix. Add lemongrass bundle, cover and simmer for 5-6 minutes.
• Discard the lemongrass bundle and pour the soup into small teapots. Serve hot with a lemongrass stalk as a stirrer.