Stephen Ceideburg 2 c Defatted reduced-sodium
-chicken stock 1/2 lb Oyster mushrooms, trimmed
-and halved 1/4 lb Straw mushrooms, trimmed and
-halved 2 Serrano chilies, with seeds,
-cut into thin strips 1 One-inch piece fresh lemon
-grass or: * 2 Fresh kaffir lime leaves or:
-** 3 tb Fresh lime juice
3 tb Fish sauce
* 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4 dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated lime zest This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table. In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture. Cook over medium heat for about 5 minutes, or until the mushrooms are tender. Reduce heat to low and add lime juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice. 43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
SODIUM; I MG CHOLESTEROL. From “Eating Well”, Jan/Feb, 1992.