Hot-&-Sour Mushroom Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
|
|
| ½ | pound |
mushrooms, oyster
halved |
*
|
| ¼ | pound |
enoki mushrooms
halved |
*
|
| 2 | each |
serrano chiles
|
*
|
| 3 | tablespoons |
fish sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
|
|
| 226.8 | g |
mushrooms, oyster
halved |
*
|
| 113.4 | g |
enoki mushrooms
halved |
*
|
| 2 | each |
serrano chiles
|
*
|
| 45 | ml |
fish sauce
|
|
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.
