Lime Leaf and Oyster Mushroom Soup

Name: Lime Leaf and Oyster Mushroom Soup (Tom Yum Het)
Yield: Serves 4 as part of a rice-based meal
Cuisine: Thailand
Ingredients: 2 fresh wild lime leaves, or 1 tablespoon dried leaves, soaked in ¼ cup warm water for 20 to 30 minutes; 2 fresh wild lime leaves, or 1 tablespoon dried leaves, soaked in ¼ cup warm water for 20 to 30 minutes; 3 inches lemon grass; 2 fresh wild lime leaves, or 1 tablespoon dried leaves, soaked in ¼ cup warm water for 20 to 30 minutes; 2 cups chicken stock (use stock from Savory Chicken Finely Chopped, if you have it); 2 cups chicken stock (use stock from Savory Chicken Finely Chopped, if you have it); 2 bird chiles or serrano chiles, cut into long thin strips; 2 bird chiles or serrano chiles, cut into long thin strips; 7 ounces oyster mushrooms, halved lengthwise; 7 ounces oyster mushrooms, halved lengthwise; 3 ounces straw mushrooms, halved lengthwise; 3 ounces straw mushrooms, halved lengthwise; 3 tablespoons fresh lime juice, or more to taste; 3 tablespoons Thai fish sauce, or more to taste

Tom Yum Het

Preparation info

Serves
4
as part of a rice-based meal

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This central Thai dish is traditionally made with shrimp or chicken, but we prefer to use oyster mushrooms; they are just as meaty in texture yet more subtle in taste. Although it is served as a soup in North American Thai restaurants, torn yum actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like the other dishes on the table. Dry wild lime leaves can be used instead of fresh leaves, but be sure to soak them in water for twe

Ingredients

Asia
Thailand
Side dish
South East Asia
Soup
Gluten-free

Ingredients

Method