Hot & Sour Mushroom Soup

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* Exported from MasterCook *

 

Hot & Sour Mushroom Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons tamarind paste

4 fresh red chilies -- chopped very fine

2 cloves garlic -- crushed

2 teaspoons fresh ginger root -- finely chopped

4 tablespoons fish sauce

2 tablespoons palm sugar -- or superfine sugar

8 lime leaves -- torn roughly

5 cups vegetable bouillon

1 large carrot -- sliced thin

12 ounces white cabbage -- shredded

8 ounces white mushrooms -- halved

3 1/2 ounces fine green beans -- halved

3 tablespoons fresh cilantro -- coarsely chopped

3 1/2 ounces cherry tomatoes -- halved

 

Place the tamarind paste, chilies, garlic, ginger, fish sauce,

sugar, lime leaves and vegetable bouillon in a large preheated wok

or large heavy-based pan. Bring the mixture to a boil, stirring

occassionally.

 

Reduce the heat and add carrots, mushrooms, white cabbage, and green

beans. Leave the soup to simmer, uncovered, for about 10 minutes, or

until the vegetables are tender, but not soft.

 

Stir the fresh cilantro and cherry tomatoes into the mixture in the

wok and heat through for another 5 minutes.

 

Transfer the soup to a warm soup tureen or individual serving bowls

and serve immediately.

 

Source:

" Cook's Library Wok & Stir-fry "

Copyright:

" Parragon Publishing "

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Per Serving (excluding unknown items): 253 Calories; 7g Fat (24.9%

calories from fat); 8g Protein; 40g Carbohydrate; 5g Dietary Fiber;

5mg Cholesterol; 2042mg Sodium. Exchanges: 2 Grain(Starch); 1/2

Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0