In a large pan, bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 943.6mg||33 %|
|Potassium 104.7mg||3 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9.6g|
|Protein 0.7g||1 %|
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Calories per serving: 41
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