Hot & 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.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
reduced sodium |
|
| ½ | pound |
mushrooms, oyster
trimmed, halved |
*
|
| ¼ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
reduced sodium |
|
| 226.8 | g |
mushrooms, oyster
trimmed, halved |
*
|
| 113.4 | g |
mushrooms
straw, trimmed, halved |
|
| 2 | each |
serrano chiles
with seeds, cut into thin strips |
*
|
| 1 | inch |
lemongrass
fresh |
*
|
| 45 | ml |
fish sauce
|
|
| 2 | each |
kaffir lime leaves
fresh |
*
|
| 45 | ml |
lime juice
fresh |
|
Directions
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.
