| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Thai, Soups/stews |
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 |
tb |
Fresh lime juice |
| 3 |
tb |
Fish sauce |
INSTRUCTIONS
* 1 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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