| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Thai, Soups |
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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