Hot and Sour Mushroom Soup Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Tamarind paste2 Tablespoon
 Red thai chilies4 , finely chopped
 Garlic2 Clove (10 gm), crushed
 Thai ginger piece1 Inch, peeled, finely chopped
 Fish sauce4 Tablespoon
 Caster sugar2 Tablespoon, roughly torn (Superfine)
 Vegetable stock2 Pint (1.2 Liter, 5 Cups)
 Carrots3 1⁄2 Ounce, thinly sliced (100 Gram)
 Button mushrooms8 Ounce, halved (225 Gram)
 Shredded white cabbage12 Ounce (350 Gram)
 Fine green beans3 1⁄2 Ounce, halved (100 Gram)
 Fresh coriander3 Tablespoon, roughly chopped (Cilantro)
 Cherry tomatoes3 1⁄2 Ounce, halved (100 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 472 Calories from Fat 16

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.29 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6658.1 mg277.4%

Total Carbohydrates 100 g33.2%

Dietary Fiber 25.6 g102.4%

Sugars 58.7 g

Protein 21 g41.9%

Vitamin A 418.4% Vitamin C 374.4%

Calcium 27.1% Iron 27.2%

*Based on a 2000 Calorie diet

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.
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