Coconut & Mixed Mushroom Soup - Vegan Recipe

Ingredients

• 1 thumbs-worth of ginger, peeled
• 2–3 cloves of garlic, peeled
• 1–2 birds eye chillies
• 100ml rice bran or peanut oil
• 5 young coconuts, with wide opening sliced in the top
• 250g fresh shiitake mushrooms, finely sliced
• 200g baby king brown mushrooms, cut in half
• 150g king brown mushrooms, cut in half lengthways and cross-hatched
• 250g oyster mushrooms, torn into strips with your fingers
• 150g fresh wood ear mushrooms, torn into forkfuls
• 100g lion's mane mushroom, torn into forkfuls
• 100g enoki mushrooms, torn into noodle shapes
• 75ml coconut amino liquid
• 50g tamarind paste
• 1 tablespoon coconut sugar syrup (optional)
• Plant-based 'Fysh' sauce (optional), to season
• [Garnish]
• 1 bunch Thai basil, leaves and flowers picked
• 1 bunch fresh coriander, torn into bite-sized leafy bits
• 1 red chilli, finely sliced (enough to your taste)
• 1 lime, sliced into cheeks for serving and squeezing as needed