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Ingredients
- 2 c. Defatted reduced-sodium chicken stock
- 1/2 lb Oyster mushrooms, trimmed and halved
- 1/4 lb Straw mushrooms, trimmed and halved
- 2 x Serrano chilies, with seeds, cut into thin strips
- 1 x One-inch piece fresh lemon grass or possibly: *
- 2 x Fresh kaffir lime leaves or possibly
- 3 Tbsp. Fresh lime juice
- 3 Tbsp. Fish sauce
Directions
- * 1 Tbsp. dry, soaked in hot water for 30 min and liquid removed** 4 dry, soaked in hot water for 20 min, liquid removed, or possibly 1/2 teaspoon grated lime zest
- This classic central Which dish is traditionally made with shrimp or possibly chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.
- In a medium-sized saucepan, bring stock to a boil and add in mushrooms and chilies. Tie lemon grass and lime leaves or possibly zest together in a cheesecloth bag and add in to the stock mix. Cook over medium heat for about 5 min, or possibly till the mushrooms are tender. Reduce heat to low and add in lime juice and fish sauce. Throw away the cheesecloth bag. Serve the soup warm, accompanied by steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1171mg | 49% |
| Potassium 1547mg | 44% |
| Total Carbs 26.37g | 7% |
| Dietary Fiber 11.2g | 37% |
| Sugars 11.27g | 8% |
| Protein 28.22g | 45% |
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