Ingredients:
- 1/2 ounce dried shiitake or porcini mushrooms
- 3 tablespoons vegetable oil
- 2 medium shallots, minced
- 1 large leek, white and tender green, halved lengthwise and thinly sliced crosswise
- 4 ounces white mushrooms, stems discarded, caps thinly sliced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon Madras curry powder
- 6 cups vegetable stock or canned broth
- 1/2 cup unsweetened coconut milk
- 1 teaspoon cornstarch
- Coarse salt and freshly ground pepper
- 1/2 pound wild mushrooms, preferably chanterelles, thinly sliced
- 1 tablespoon minced fresh lemongrass (tender white bulb only)
- 1 tablespoon fresh lemon juice
- 1 tablespoon coarsely chopped fresh chives