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