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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.
14

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 5525% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 984mg 41%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 7%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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