Serves 2–3

Do you have 5 minutes and some leftover chicken, beef, pork, shrimp, or a combination thereof? If so, this is the meal for you. It's satisfying, it's easy, and it's foolproof!

Oyster Mushroom Soup

4 cups vegetable broth

1 tablespoon Tabasco

2–3 serrano chilies

½ stalk lemongrass, outer leaves removed, inner core finely chopped

3 (2-inch-long, ½-inch wide) pieces lime zest

1 teaspoon sugar

2 tablespoons lemon juice

½ pound oyster mushrooms, cleaned and separated if large

  1. In a large saucepan, bring the vegetable broth and the Tabasco to a boil. Meanwhile, crush the chilies with a mallet to break them slightly open: A good whack will do it.
  2. Add all of the remaining ingredients to the boiling broth, reduce the heat, and simmer until the mushrooms are cooked to your liking. Remove the chilies before serving.