I love having sweet/savory/hot soup from any Thai restaurant … and I just got a whack of mushrooms on sale … so I thought why not whip some up at home (plus it is ridiculously fast and easy). There are endless variations, but sometimes the nice and simple version is all I crave.
2 cups broth
2 cups sliced fresh Mushrooms (white, oyster, or crimini)
1/2 tsp finely grated lime rind
3 tbsp freshly squeezed lime juice
2 tbsp “fish” sauce althernative (you can use the authentic fish sauce if you’re not a veggie)
1/2 tsp Asian chili paste
1 cup rice vermicelli noodles, broken in pieces (I’ve been using brown organic ones … yummers and a heathier option)
2 green onions, thinly sliced
1) In medium saucepan bring broth to boil, and add mushrooms, lime rind and juice, fish sauce and Asian chili paste.
2) Cover and cook over medium heat for about 5 min or until mushrooms are tender.
3) Stir in rice noodles and bring to boil for 2-3 minutes (or until noodles are soft).
4) Serve in bowls garnished with green onions.
*Omit noodles altogether and serve over cooked jasmine or rice of your choice.
*Add diced medium/firm chunked tofu, cooked chicken, or small cooked shrimp.
*To add some heat, use more chilli paste or throw in some hot peppers (well chopped).
*Bamboo shoots make a nice addition too. The canned kind are really good, and easy to find.