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Khmer Mushroom Soup   Veg HT SP Cambodian 20mins

Serves 4    Hot  Vegetarian  Vegetables Soup  Gluten Wheat Dairy free Eggless Cambodia  Asia

 

 

Ingredients

900ml/30fl.oz. Fresh Vegetable stock

2 teasp Chili Sauce (check ingredients)

5cm/2-inches Fresh Lemon Grass, finely chopped into rings

4 Kaffir Lime Leaves, roughly shredded

2 teasp Sugar

3 tbsp Lemon Juice

75g/3oz Oyster or Button Mushrooms, halved

1 Fresh Chilli, split open

 

 

Instructions

 

1. Place the vegetable stock in a large saucepan together with the pepper sauce and bring to the boil stirring.

 

2. Add the remaining ingredient, mix well then reduce the heat and simmer, stirring for 10 minutes. Serve hot.  

 

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

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