| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Soups, Thai |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
c |
Defatted reduced-sodium |
|
|
chicken stock |
| 1/2 |
lb |
Oyster mushrooms, trimmed |
|
|
and halved |
| 1/4 |
lb |
Straw mushrooms, trimmed and |
|
|
halved |
| 2 |
|
Serrano chilies, with seeds |
|
|
cut into thin strips |
| 1 |
|
One-inch piece fresh lemon |
|
|
grass or: * |
| 2 |
|
Fresh kaffir lime leaves or: |
|
|
** |
| 3 |
T |
Fresh lime juice |
| 3 |
T |
Fish sauce |
INSTRUCTIONS
Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp.
grated lime zest 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 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.
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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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