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Author Topic: Hot and Sour Mushroom Soup  (Read 1075 times)
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a cup of cappuccino a day

Hot and Sour Mushroom Soup
« on: January 04, 2008, 07:32:45 AM »

(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


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