1tablespoonlemongrass paste or 3 pieces lemongrasssmashed with the flat side of a knife (or substitute 1 teaspoon other lemony herbs such as verbena or lemon balm, or 1 teaspoon lemon zest)
1teaspoongalangal root paste or grated ginger
1teaspoonkaffir lime leavesoptional
Two 1-inch-long2.5-cm slices ginger
12fresh shiitake mushroomssliced or minced
1 1/2cups375 g cooked Tongue of Fire or kidney beans or 1 can (15 ounces, or 420 g), rinsed and drained
1cup164 g corn kernels
1/2teaspoonsalt
1/2red bell peppercored, seeded, and diced
zest of 1/2 lime
1/4 to 1/2teaspooncayenne pepper
2tablespoonsminced cilantroplus more for serving
lime wedgesfor serving
Instructions
Put the water, coconut milk, garlic, lemon grass paste, galangal root paste, kaffir lime leaves, ginger, mushrooms, beans, corn, and salt into a large saucepan or small stockpot.
Cook uncovered over medium heat for 15 minutes so the flavors can infuse into the broth.
Add the red pepper, lime zest, and cayenne and cook until the veggies are tender but still firm, and cook for about 15 more minutes.
Add the cilantro and taste and adjust the seasonings if needed.