Mushroom Tom Yum- This soup is a wonderful dish to
showcase oyster mushrooms. The soup is
hot and sour with lemon grass aroma.
Prep Time: 15 min Total Time: 15 minutes
2-3 crushed chili peppers
5 sprigs chopped cilantro
2 tablespoons fish sauce
1 crushed lemon grass
1/2 lb Oyster Mushroom
2 1/2 cups water
1 teaspoon Nam Prig Pow Optional
Tips and Techniques: For a vegetarian
soup, substitute mushroom soy sauce for fish sauce. Use
vegetarian nam prig pow or chili oil. You can substitute
other mushrooms for oyster mushrooms. Or you can add a
mixture of mushrooms. You only need to have boiled the lemon
grass for a couple minutes to bring out the flavor.
Put water and chicken bones in a pot. A 2 quart pot
will fit a half or whole body or 2-3 legs and wings.
Once it starts to boil, then turn it down to a
simmer. Add the other ingredients. The key to clear
soup is never let it boil too hard and never close the
When the water is boiling, add the rest of
the ingredients. Let it boil for at least half an hour.
The longer it boils the better it tastes. Just keep
adding water and use low heat.
Toward the end, taste it and see if it needs some
more soy sauce or fish sauce. You will find that the
soy adds a lot of flavor.