Mushroom tom yum

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• pamban

  08 November 2009

  pamban rated and commented on this recipe

  

  Yummy - very quick (literally 5 minutes) and simple to make and very, very tasty!! Everybody had seconds so it must have been good. I made it with stock cube this time but will try it with home made stock next time.

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• TY

  02 November 2010

  TY rated this recipe

  

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• Spam

  25 February 2012

  Spam rated and commented on this recipe

  

  Added rice vermicelli, and half a lime was enough. The result was absolutely delicious... I kept going back for seconds. Never realised it could be so easy. Remember to cut the shitake mushrooms stems off - I forgot and found them really chewy!

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• Eleanor

  29 June 2012

  Eleanor rated this recipe

  

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• Sue

  11 November 2012

  Sue rated and commented on this recipe

  

  Delicious! And so quick....added a few halved cherry tomatoes

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• Sue

  11 November 2012

  Sue commented on this recipe

  Delicious! And so quick....added a few halved cherry tomatoes

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• Mrs B

  21 December 2012

  Mrs B rated and commented on this recipe

  

  Absolutely delicious!

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• ChristinaR

  16 April 2013

  ChristinaR rated and commented on this recipe

  

  Really yummy recipe! I had no idea it could be this easy! I add in a bag of quick-cook rice so it cooks in all of those flavours and makes it more of a main meal... Wonderful! I recommend this recipe to everyone!

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Ingredients

• 1l chicken or vegetable stock
• 1-2 tbsp tom yum paste (look in the Asian ingredients section at the supermarket)
• 200g mushrooms , a mixture of button, oyster, shiitake and shimeji
• 4 dried shiitake mushrooms , soaked until rehydrated (snip the ends off)
• 1 lime , juiced
• 1 tbsp fish sauce
• 1 red chilli , sliced
• a handful coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 minutes

Low-fat

Ingredients

• 1l chicken or vegetable stock
• 1-2 tbsp tom yum paste (look in the Asian ingredients section at the supermarket)
• 200g mushrooms , a mixture of button, oyster, shiitake and shimeji
• 4 dried shiitake mushrooms , soaked until rehydrated (snip the ends off)
• 1 lime , juiced
• 1 tbsp fish sauce
• 1 red chilli , sliced
• a handful coriander

Per serving

36 kcalories, protein 2.3g, carbohydrate 2.2g, fat 2.1 g, saturated fat 0.1g, fibre 0.8g, salt 2.71 g

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