Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 c Defatted reduced-sodium
- 1/2 lb Oyster mushrooms; trimmed
- 1/4 lb Straw mushrooms; trimmed and
- 2 Serrano chilies; with seeds,
- 1 One-inch piece fresh lemon
- 1 tb Dried lemon grass; soaked in
- 2 Fresh Kaffir lime leaves
or
Preparation
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 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #126 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
