Tom yum with mushrooms

Yield: 1 Servings

Measure Ingredient
4 cups Vegetable broth
3 larges Stalks lemongrass - trimmed; bruised, and cut into 2 inch lengths
12 Fresh lime leaves
2½ tablespoon Lime juice
3 Green onions - cut into 1 inch lengths
1 cup Whole straw mushrooms
1 cup Sliced button mushrooms
2 tablespoons Roasted chili paste
2 teaspoons Sugar
½ teaspoon Soy sauce

Bring stock to a boil, add bruised lemongrass and half the lime leaves, reduce to simmer for about 5 minutes.

While stock is simmering, put the remaining lime leaves, the lime juice, and the green onions into your serving bowl or tureen.

Remove and discard the lemongrass stalks. Add all remaining ingredients to the simmering stock, raise the heat to high, and bring to a boil. As soon as it reaches boiling again, remove from heat, pour into the serving bowl or tureen, stir to mix the uncooked ingredients, and serve.

Variations include (1) adding 8 ounces of tofu in place of half of the mushrooms, (2) adding rounds of sliced jalapenos to the serving bowl, or (3) leaving out the lime leaves if unavailable.

Posted to fatfree digest V98 #008 by normgord@... on Jan 8, 1998

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