Acehnese Mushroom Soup

Ingredients

In the original Finnish Kanttarellikeitto, the soup is typically made with chanterelle mushrooms and flavored with dill. However, in this Acehnese adaptation, a variety of mushrooms are used, such as shiitake, oyster, and button mushrooms, to add more depth to the dish. The traditional Finnish flavors of dill are replaced with Acehnese spices like lemongrass, galangal, and turmeric, giving the soup a distinct Acehnese twist. We alse have the original recipe for Kanttarellikeitto, so you can check it out.

• 500g (1.1 lb) mixed mushrooms (shiitake, oyster, button) 500g (1.1 lb) mixed mushrooms (shiitake, oyster, button)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Clean the mushrooms and slice them into bite-sized pieces.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
3. 3.
   Add the lemongrass, galangal, and turmeric powder to the pot. Stir well to combine and let the spices release their flavors for a minute.
4. 4.
   Add the sliced mushrooms to the pot and cook for about 5 minutes, until they start to soften.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
6. 6.
   Stir in the coconut milk, soy sauce, and lime juice. Season with salt to taste.
7. 7.
   Simmer the soup for an additional 5 minutes to heat through.
8. 8.
   Remove the lemongrass stalks and galangal slices from the soup.
9. 9.
   Serve the Acehnese Mushroom Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or a soft brush to remove any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For an extra kick of heat, add a small chopped chili pepper to the soup.
• If you prefer a creamier texture, blend a portion of the soup before adding the coconut milk.
• Serve the soup with a side of steamed rice or crusty bread for a more substantial meal.
• Feel free to experiment with different types of mushrooms to suit your taste preferences.
• To enhance the flavors, let the soup sit for a while before serving to allow the spices to infuse.

Serving advice

Serve the Acehnese Mushroom Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for a burst of freshness and color.

Presentation advice

To elevate the presentation of the Acehnese Mushroom Soup, consider serving it in traditional Acehnese ceramic bowls or bowls with intricate designs. Pair it with a side of steamed rice or warm bread to complete the meal.