4 cups coconut milk 2 TBS canola oil 2 cups shiitake mushrooms satueed or canned straw mushrooms 2 cups vegetable stock 3 TBS galanga, minced 2 TBS fresh lemongrass, minced 2 tsp. fresh thai chili, minced 1 TBS. kaffir lime leaves, slivered 1/8 tsp black peppercorns 3 TBS. fish sauce 1 TBS. fresh lime juice 1 1/2 tsp sugar 2 TBS. green onions, chopped * In a large saucepan, combine coconut milk, stock, galanga, lemongrass, chile, lime leaves, and peppercorns. Bring to a boil over medium heat. Reduce heat and cook uncovered for 15 minutes. * Stir in the fish sauce, lime juice, sugar, and mushrooms. Cook for 3 minutes longer. Remove from heat and serve. Garnish with lots of green onions.