Wong Dadah - balinese mushroom soup

Ingredients

• 200 gbase jakut (see separate recipe)
• 250 gshiitake mushrooms
• 600chicken stock (see separate recipe)
• 1lemongrass stalk
• 3kaffir lime leaves
• 250 mlthick coconut milk
• to tastesalt
• to tastepepper
• 2 tbspoil
• 2 tbspfried shallots

Instructions

1. 1

   Slice mushrooms

   Slice the shiitake mushrooms into pieces.

2. 2

   Fry the base

   Heat the oil in a wok and fry the base jakut for 3 minutes.

3. 3

   Cook mushrooms

   Add the mushrooms and fry for 2 minutes.

4. 4

   Simmer the stock

   Add the chicken stock, lemongrass and kaffir lime leaves. Simmer for 5 minutes.

5. 5

   Add coconut milk

   Pour in the coconut milk and simmer gently for 5 minutes.

6. 6

   Season and garnish

   Stir in salt and pepper to taste, then garnish with fried shallots.

What is Wong dadah?

Wong dadah is a Balinese mushroom soup, made here with shiitake and a richly flavoured coconut milk broth. Its seasoning base, lemongrass and kaffir lime leaves bring aromatic depth and a citrusy lift.

The recipe relies on base jakut and chicken stock prepared separately. Frying the base before adding the liquid helps its flavours carry through the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk and oil provide most of the fat, while the mushrooms and base contribute some of the carbohydrates; chicken stock adds flavour, though the recipe does not give a protein amount that can be relied on. Pair a bowl with rice and a vegetable side if you want a more balanced plate.

The seasoning base

Base jakut: use the separately prepared base called for in the recipe. Fry it in the oil for the full 3 minutes so it warms and becomes fragrant before the mushrooms go in.

Preparing the aromatics

Lemongrass: add the stalk to the stock while the soup simmers so it can flavour the broth. Kaffir lime leaves: simmer the three leaves alongside it for a bright, fragrant note.

Getting the coconut broth right

Add the thick coconut milk only after the stock has simmered with the mushrooms and aromatics for 5 minutes. Keep the heat gentle for its final 5 minutes; the recipe calls for a slow simmer rather than a rapid boil.

Mushrooms and texture

Slice the shiitake into pieces that are easy to eat with a spoon. Fry them with the base for 2 minutes before adding the stock, then let them simmer in the broth.

Timing and seasoning

The method gives 3 minutes to fry the base, 2 minutes for the mushrooms and two 5-minute simmering stages. Season with salt and pepper at the end, tasting as you go.

Serving the soup

Scatter the fried shallots over the soup just before serving to preserve their crispness. Serve it as a starter or alongside rice for a more substantial meal.

Recipe notes & tips

• Slice the mushrooms before heating the wok so they are ready to add.
• Fry the base for the full 3 minutes before adding the mushrooms.
• Keep the coconut milk at a gentle simmer rather than boiling it hard.
• Taste before adding salt, as the stock may already be seasoned.
• Add the fried shallots at the table or just before serving so they stay crisp.

Variations

• Use vegetable stock: swap it for the chicken stock for a meat-free broth.
• Add extra mushrooms: increase the shiitake for a more substantial mushroom texture.
• Adjust the coconut milk: use less for a lighter broth or more for a richer one.
• Add chilli: include chilli with the base if you would like some heat.
• Serve with rice: offer steamed rice alongside to make the soup a fuller meal.

Common mistakes to avoid

• Rushing the base: frying it for less than 3 minutes may leave it less fragrant; give it the full time.
• Boiling the coconut milk hard: a vigorous boil can make the broth less smooth; keep it at a gentle simmer.
• Adding shallots too early: they can lose their crunch in the broth; garnish just before serving.
• Over-seasoning at the start: stock may be salty; add salt at the end and taste first.
• Skipping the mushroom fry: add the mushrooms to the wok for the specified 2 minutes before pouring in the stock.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring as the coconut broth warms; add fresh fried shallots when serving.

Frequently asked questions