First, you need kaffir lime leaves. This is possibly more exotic than your average major grocery store will stock. I found mine at Ava's Downtown Market, but I imagine Whole Foods carries them, and probably most Asian grocery stores.
Second, this soup tastes a lot better when made and eaten in Bali, so book a trip to fully enjoy.
This was one of the recipes I made in a cooking class there, and I've tried making it twice since coming home, but it's just not the same magic I remember. A lot of things taste better when you're on vacation, but I suspect it's because I haven't been making homemade broth. I bet Puspa's broth had some godly edge from Annapurna too!
It's still yummy, and I love how kaffir lime leaves add such an incredible aroma and taste to an otherwise simple (boring?) soup. I won't rush to make this again, but only because I think I can do better (and need to find and try 25 other recipes). I'd happily take a bowl if you want to though!
Kuah Wong Sup Jamur
Recipe from Paon Cooking School (Bali, Indonesia)
- 2 cups of mushrooms (any kind)
- 1 small carrot
- string beans (1/2 diced cup)
- 5 cloves of garlic
- 5 shallots
- 1 lemon
- 5 kaffir lime leaves
- 1 spring onion
- 1 hot chili (or more to taste)
- 1 liter chicken stock
- salt and pepper to taste
- Optional: 1 Tablespoon deep fried shallots (for garnish)
- Prepare the vegetables: slice mushrooms, garlic, spring onion, and shallots; cube the carrot into centimeter pieces; slice the chili and remove the seeds; cut the lemon into slices.
- Saute garlic, shallots, and spring onion until light brown. Add mushrooms and chili and continue to saute.
- Pour in the chicken stock and squeeze the lemons into the stock. Bruise the kaffir lime leaves and add those too.
- Bring the stock to a boil, and add carrots, green beans, and salt and pepper to taste.
- Serve in a bowl with deep fried shallots as garnish.