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| 2 Tasse | Defatted reduced-sodium chicken stock |
| 1/2 x ca. 450 g | Oyster mushrooms; trimmed and halved |
| 1/4 x ca. 450 g | Straw mushrooms; trimmed and halved |
| 2 | Serrano chilies; with seeds, cut into thin strips |
| 1 | One-inch piece fresh lemon grass -or |
| 1 Esslöffel | 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 |
| 1/2 Teelöffel | Grated lime zest |
| 3 Esslöffel | lime juice fresh |
| 3 Esslöffel | fish sauce |
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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 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 the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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