Hot-&-Sour Mushroom Soup

1. 1

   In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies.

2. 2

   Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture.

3. 3

   Cook over medium heat for about 5 minutes, or until the mushrooms are tender.

4. 4

   Reduce heat to low and add lime juice and fish sauce.

5. 5

   Discard the cheesecloth bag.

6. 6

   Serve the soup hot, accompanied by steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.