If you have been enjoying Tom Yum Het soup in your favorite Thai restaurant why not try it 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.Preparation Time: 5 minutes

Cooking Time: 8 minutes

2 cups reduced sodium chicken broth 500 mL

8 oz sliced fresh Mushrooms (white, oyster, or crimini) 250 g

1/2 tsp finely grated lime rind 2 mL

3 tbsp fresh lime juice 45 mL

2 tbsp fish sauce 25 mL

1/2 tsp Asian chili paste 2 mL

1 oz rice vermicelli noodles, broken in pieces (about 1cup/500 mL) 30 g

2 green onions, thinly sliced 2

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

Makes 2 servings

Variations: Omit noodles and spoon over cooked jasmine rice in bowls. For a main course add diced cooked chicken, medium tofu or small shrimp with noodles.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

Related posts:

1. Mushroom Turkey and Rice Casserole
2. Mushroom and Squash Bisque
3. Citrus Chicken Stir Fry Wraps
4. Fruit Soup Recipes – A cool and refreshing twist for summer meals
5. Rice and Beef Burritos

Give us your rating of this article below!

Trackback URI | Comments RSS