John Myers
Ingredients for 2 servings:
- 200 g mixed mushrooms, to taste
- 50 ml vegetable stock
- 1 handful of long, chopped coriander
- 1 handful of Asian spring onions, chopped
- 1 handful of Asian celery, chopped
- Coriander leaves, chopped, if you like
- 3 tbsp fish sauce
- 3 tbsp lime juice
- ½ tbsp palm sugar
- 2 tbsp rice, roasted, ground (Khao Khua)
- 1 tbsp chili flakes, nB also more
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Thai spicy and sour salad with mushrooms
Carefully clean the mushrooms and cut them into bite-sized pieces. Bring the broth to a boil and cook the mushrooms, stirring occasionally. This will take about 5 minutes, depending on the variety. Let cool slightly. Prepare the dressing. Mix the fish sauce with lime juice and add sugar to taste. Add chili flakes and ground rice. Mix the warm mushrooms with the herbs and dressing well and serve. For a vegan version, replace the fish sauce with light soy sauce and a pinch of salt. This amount is enough for two people or can be served as part of a Thai meal.
Facebook Comments