STYLE

Hot and sour Thai soup enjoyed in restaurants easily made at home

09/12/2012 01:08 EDT | Updated 11/12/2012 05:12 EST
If you have been enjoying Tom Yum Het in your favourite Thai restaurant, why not try making this soup at home? It is so fast and easy. You can omit the noodles and serve it over cooked rice in bowls or add diced cooked chicken, shrimp or tofu.

Hot and Sour Mushroom Soup

500 ml (2 cups) reduced-sodium chicken broth

250 g (8 oz) sliced fresh mushrooms (white, oyster or cremini)

2 ml (1/2 tsp) finely grated lime rind

45 ml (3 tbsp) fresh lime juice

30 ml (2 tbsp) fish sauce

2 ml (1/2 tsp) Asian chili paste

30 g (1 oz) rice vermicelli noodles, broken in pieces (about 250 ml/1 cup)

2 green onions, thinly sliced

In a medium saucepan, bring broth to a boil; add mushrooms, lime rind and juice, fish sauce and Asian chili paste. Cover and cook over medium heat for 5 minutes or until mushrooms are tender. Stir in rice noodles and bring to a boil for 1 to 3 minutes or according to package directions. Serve in bowls garnished with green onions.

Makes 2 servings.

Nutritional information per serving: 106 calories; 6.6 g protein; 0.5 g fat; 20.5 g carbohydrate; 2.7 g fibre; 2003 mg sodium.

Source: Mushrooms Canada, www.mushrooms.ca

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