2 1/2 cups veggie stock, or water
1″ piece fresh ginger, cut into thin slices
3 limes leaves, sliced if fresh, crumbled if dried
2 stalks lemon grass, chopped
5 stalks cilantro
1 tbsp oil
4 shallots, chopped
16 oz oyster mushrooms
1 tbsp soy sauce
green curry paste, to taste
1 14 oz can light coconut milk
juice of 1/3 lime
salt and pepper to taste
1. Put stock, ginger, lemon grass, and lime leaves into a pot. Strip leaves from cilantro and add the stalks as well. Bring to a boil, then cover and simmer on a low heat for 20 mins. Strain and set aside.
2. Heat oil in a large pot over medium heat, the saute shallots for 5-7 mins, until lightly browned. Add mushrooms and saute until the mushrooms are just releasing their water. Add strained stock to the pot, then add soy sauce and curry paste.
3. Add coconut milk and lime juice and mix well. Season to taste. Chop cilantro leaves and mix in. You can heat this up as much as you want before serving.
Credit: Vegan Dad