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Ingredientes
- 1/4 c. Peeled julienned ginger
- 1 x Onion sliced
- 4 x Thai bird chiles
- 3 x Lemon grass stalks, white part only sliced
- 1/4 c. Fish sauce (3 Crab brand)
- 6 c. Chicken stock
- 6 x Kaffir lime leaves
- 3/4 c. Rice wine vinegar
- 1/2 c. Thai basil leaves
- 1 tsp Grnd white pepper
- 2 c. Sliced shiitake mushrooms sauteed
- 1 c. Enoki mushrooms
- 1/4 c. Sliced scallion
- 1/2 c. Minced scallions, green part only
- Â Â Shrimp Toast see * Note
Direcciones
- Saute/fry ginger, onion, chiles and lemon grass till soft. Deglaze pan with fish sauce. Add in chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add in vinegar, basil and pepper. Check for seasoning. Strain the soup.
- Add in sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with Shrimp Toast and scallions.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 530g | |
| Recipe makes 4 servings | |
| Calories 92 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1960mg | 82% |
| Potassium 697mg | 20% |
| Total Carbs 12.27g | 3% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.58g | 2% |
| Protein 7.3g | 12% |
