Hot and Sour Mushroom Soup

This classic central That dish is traditionally made with shrimp or 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.

30 minutes Prep: 15 minutes Cook: 15 minutes

55 calories per serving view nutrition facts

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2	cups	chicken broth	reduced sodium
1/2	pound	mushrooms, oyster	trimmed, halved
1/4	pound	mushrooms	straw, trimmed, halved
2	each	serrano chiles	with seeds, cut into thin strips
1	inch	lemongrass	fresh
3	tablespoons	fish sauce
2	each	kaffir lime leaves	fresh
3	tablespoons	lime juice	fresh

In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies.

Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture.

Cook over medium heat for about 5 minutes, or until the mushrooms are tender.

Reduce heat to low and add lime juice and fish sauce.

Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice.

Serving Size 170g

Amount per Serving

Calories 55 25% of calories from fat