2 thumb-sized pieces of ginger, sliced (no need to peel it)
2 large stalks of lemongrass, tough dirty outside layer removed and whacked lightly against the edge of the counter to loosen up the fibers, then chopped into 2-inch pieces
the zest and juice of one lime
2 cups chopped oyster or shiitake mushrooms
2 TB Fysh™ sauce
1 teaspoon sugar
13 1/2 ounces can of full-fat coconut milk
Preheat your oven to 400 degrees.
Place the soy curls and just enough water to cover them in a saucepan. Season with the salt, garlic and onion powder and white pepper. Cover and bring to boil, then turn off the heat and allow to sit for about 10 minutes. Drain, then press very well.
Place the pressed soy curls onto a baking sheet lined with a silpat. Drizzle with just a bit of oil and bake for 20-25 minutes or until slightly dried, giving them a good stir halfway through to prevent burning. They should be slightly “meaty” and chewy. Set aside.
To make the broth, place the broth, ginger, lemongrass and lime zest in a medium-sized saucepan over medium heat until it comes to a small simmer for about 15 minutes. Pour the broth through a strainer to remove and discard the bits and return the broth to the stove.
Add in the mushrooms and allow to soften for a few minutes, then add in the Fysh™ sauce, lime juice, sugar and coconut milk. Allow to warm though, then remove from the heat.
Divide the soy curls between 2 bowls, then pour the broth over the top. Garnish with cilantro, basil, lime wedges and chili oil as desired.
*Soy Curls may be ordered online, or you can use tofu cubes or extra mushrooms in its place.