Skill level

Average: 3.6 (25 votes)


  • 3 Asian red eschalots, roughly chopped
  • 1 stalk lemongrass, white part only, chopped
  • 540 g can whole bamboo shoots (see Note), sliced lengthwise
  • 400 ml can yanang leaf extract (see Note)
  • 1.25 litres chicken stock or water
  • 4 red bird’s-eye chillies, trimmed
  • 2 tbsp fish sauce
  • ½ lime, juiced, plus extra, to serve
  • 150 g oyster mushrooms, stems trimmed
  • Thai basil leaves and thickly sliced pickled green chillies, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Using a mortar and pestle, grind eschalots and lemongrass to a smooth paste. Place bamboo shoots, yanang leaf extract and chicken stock in a large saucepan. Bring to the boil, then reduce heat to low and stir through eschalot mixture, chillies, fish sauce and lime juice. Cook, covered, for 20 minutes or until the soup has reduced by one-quarter.

Add mushrooms and cook for a further 10 minutes or until softened. Serve topped with basil leaves and sliced pickled chillies. Add more lime juice if desired.


• Bamboo shoots are available in cans or vacuum-packed from Asian food shops.
• Yanang leaf extract is available in cans from Asian food shops. It lends a slightly bitter flavour to the dish.


As seen in Feast magazine, Issue 11, pg102.

Photography by Peter Georgakopoulos