Spiced and Sour Mushroom Soup (<em>Tom Yam Hed</em>)Jög Sundermann
Recipe information
Yield
Makes 4 servings
Ingredients
600 ml (1 pint/2 cups) Vegetable Stock
3 medium shallots, quartered and crushed
3 tbsp julienned galangal
3 tbsp finely diagonally sliced lemongrass
3 kaffir lime leaves, finely sliced
3 bird's eye chiles, pressed
90 g (3 1/4 oz) oyster mushrooms, sliced
90 g (3 1/4 oz) straw mushrooms, trimmed and halved
60 g (2 1/4 oz) cherry tomatoes, halved
4 tbsp miso paste
3 tbsp lime juice
1 tbsp apple concentrate or honey
Preparation
In a saucepan, bring vegetable stock, shallots, galangal, lemongrass, kaffir lime leaves and chiles to a boil. Continue to boil for 4-5 minutes. Add oyster and straw mushrooms and cherry tomatoes. Once cooked remove from heat and season with miso paste, lime juice and apple concentrate.
Nutrition Per Serving
Per serving: 63.05 calories
4.11 g protein
12.63 carbohydrates
.68 g total fat
#### Nutritional analysis provided by Other
Reprinted with permission from Chiva-Som's Thai Spa Cuisine by Chef Paisarn Cheewinsiriwat and his Culinary Team, (C) 2005 (reprinted 2007). Editions Didier Millet PTE LTD for Chiva-Som International Health Resorts CO., LTD
