Hot and Sour Mushroom Soup

Diet.Chef's picture

May. 25, 2011

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
Cook Time: 15 Minutes
Ready In: 15 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 472Calories from Fat 16

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 6658 mg277.42%

Total Carbohydrates 100 g33.3%

Dietary Fiber 25 g100%

Sugars 58 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet