(NC)—If you have been enjoying Tom Yum Het soup in your favorite Thai restaurant why not try it at home—- it is so fast and easy. You can omit the noodles and serve it over cooked rice in bowls or add diced cooked chicken, shrimp or tofu.
Preparation Time: 5 minutes
Cooking Time: 8 minutes
2 cups reduced sodium chicken broth 500 mL
8 oz sliced fresh Mushrooms (white, oyster, or crimini) 250 g
1/2 tsp finely grated lime rind 2 mL
3 tbsp fresh lime juice 45 mL
2 tbsp fish sauce 25 mL
1/2 tsp Asian chili paste 2 mL
1 oz rice vermicelli noodles, broken in pieces (about 1cup/500 mL) 30 g
2 green onions, thinly sliced 2
In medium saucepan bring broth to boil, add mushrooms, lime rind and juice, fish sauce and Asian chili paste. Cover and cook over medium heat 5 minutes or until mushrooms are tender. Stir in rice noodles and bring to boil for 1- 3 minutes or according to package directions. Serve in bowls garnished with green onions.
Makes 2 servings
Variations: Omit noodles and spoon over cooked jasmine rice in bowls. For a main course add diced cooked chicken, medium tofu or small shrimp with noodles.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
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