Mushroom soup with bamboo shoots

Clean oyster mushrooms with kitchen paper and cut into strips. Clean the forest onions and cut them into slanted pieces. Remove the outer leaves of lemongrass, mince the stem. Cut the peppers into half, remove seeds as desired and cut into pieces. Lime clean pans and with peeler cut off 2 long strips of skin (without white). Lime squeezing.

Heat in wok oil. Oyster mushrooms, spring onions and peppers on half-high fire for about 2 minutes. Add lemongrass, lime zest and lime juice. Add bouillon tablets to wok crumbles and 1 liter of water and simmer for 10 minutes. Shoot bamboo shoots and corn and mix with soup. Warm up for another 2 minutes. Take lime peel from soup. Cut coriander finely. Season the soup with soy sauce and sprinkle with coriander.