Recipe - Hot And Sour Mushroom Soup (Tom Yum Het)

2 cup Defatted reducedsodium
chicken stock
One half pound Oyster mushrooms; trimmed
and halved
One fourth pound Straw mushrooms; trimmed and
halved
2 Serrano chilies; with seeds,
cut into thin strips
1 Oneinch piece fresh lemon
grass or
1 tablespoon Dried lemon grass; soaked in
warm water for 30 minutes
and drained
2 Fresh Kaffir lime leaves
or
4 Dried Kaffir lime leaves;
soaked in warm water for 20
minutes; drained or
One half teaspoon Grated lime zest
3 tablespoon Fresh lime juice
3 tablespoon Fish sauce

Date: Mon, 6 May 1996 00:24:56 0400

From: BobbieB1@aol.com

Stephen Ceideburg

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.

In a mediumsized 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.

43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY DRATE; 397 MG
SODIUM; I MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

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