This soup is light and fresh. I think it would be wonderful with some shredded chicken mixed in as well.
1 500 ml can coconut milk
2 cups vegetable stock
6 small dried whole red chiles, seeded
3 cloves garlic, chopped roughly
zest of 1/2 lemon
1 cup sliced mushrooms
zest of 1/2 lime
3 green onions, sliced
1/2 cup bean sprouts
juice of 1 lime
In a pot over medium heat combine the coconut milk, veg stock, chiles, garlic, and lemon zest. Simmer for 10 minutes to infuse. Remove from heat and strain, discarding the solids. Return soup to pot and add the mushrooms and lime zest. Simmer for 5 minutes or so, until the mushrooms are soft. Stir in the green onions, bean sprouts and lime juice. Serve immediately.