Thai Broken Rice Bowl

Preheat the oven to 400 °F. In a kettle, bring 1 cup water to boil. Put the shiitakes in a medium bowl, and cover with boiled water to rehydrate. Let sit for 5 minutes, then drain. Peel and dice the sweet potato into ¼-inch cubes. On a foil-lined baking sheet, toss the sweet potato with 2 tsp oil. Roast until potatoes begin to brown, about 15 minutes.

Rinse the lemongrass and smash the bottom of the stalk with the back of a small skillet, to fully release all of the flavor and oils. Remove and discard the tough outer leaves, exposing the tender white center of the lemongrass. Cut the remaining stalk into 3-inch pieces.

Peel the ginger. Use a microplane or box grater to grate the ginger and garlic. Rinse and slice the chile into very thin rings, keeping the seeds in. Rinse and pick basil and cilantro leaves from their tough stems. Discard stems. Roll up the basil and slice into thin strips. Set basil and cilantro aside.

Heat 1 tbsp oil in a large pot over medium-high heat. Add the shiitakes. Cook until golden brown, stirring occasionally, 6 to 8 minutes. Stir in garlic, ginger, lemongrass, and half the sliced chile. Add the vinegar, 4 1/2 cups water, coconut powder, 1/2 tsp salt, and rice. Bring to a boil, then reduce to a simmer. Cook on medium heat, covered, until the mixture begins to thicken, about 10 minutes.

Put a large skillet over medium-high heat and add 1 tsp oil. Quarter the bok choy lengthwise, rinse, and dry. Place the bok choy cut side down in the hot oil. Sear until browned and tender, about 3 to 4 minutes. Sprinkle with salt to taste. Add roasted sweet potato to the rice pot, and cook another 5 minutes, uncovered. Season to taste with salt and pepper.

Rinse, trim, and slice the scallion. Remove the lemongrass from the soup. Serve rice soup in large bowls and top with bok choy, remaining chile, scallions, cilantro leaves, and sliced basil. Rinse and halve lime, squeeze half over each bowl, and serve.