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Hot And Sour Mushroom Soup

Diet.Chef's picture
Ingredients
  Tamarind paste 2 Tablespoon
  Red thai chilies 4 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Thai ginger piece 1 Inch, peeled, finely chopped
  Fish sauce 4 Tablespoon
  Caster sugar 2 Tablespoon, roughly torn (Superfine)
  Vegetable stock 2 Pint (1.2 Liter, 5 Cups)
  Carrots 3 1⁄2 Ounce, thinly sliced (100 Gram)
  Button mushrooms 8 Ounce, halved (225 Gram)
  Shredded white cabbage 12 Ounce (350 Gram)
  Fine green beans 3 1⁄2 Ounce, halved (100 Gram)
  Fresh coriander 3 Tablespoon, roughly chopped (Cilantro)
  Cherry tomatoes 3 1⁄2 Ounce, halved (100 Gram)
Directions

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, palm or caster (superfine) sugar, lime leaves and stock in a large preheated wok. Bring the mixture to the boil, stirring occasionally.
2. Reduce the heat and add the carrots, mushrooms, cabbage and green beans. Leave the soup to simmer, uncovered, for about 10 minutes, or until the vegetables are just tender.
3. Stir the coriander (cilantro) and cherry tomatoes into the mixture in the wok and heat through for 5 minutes.
4. Transfer the soup to warm bowls and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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