INGREDIENTS
14 ozs
Coconut milk
2 cups
Veggie broth
1
Shallot, thinly sliced
1 Tbsb
Fish sauce
6
Slices, fresh ginger
1
Stalk lemongrass, cut into thirds (or sub 1-2 Tbsp lemongrass paste)
1 cup
Mushrooms, sliced
1
Thai chili, thinly sliced, seeds removed ( or sub for habanero)
Lime (for serving)
Cilantro and basil (for serving)