Photo: Cala
Estimated Nutrition (whole recipe, rough)
172
Calories
7g
Protein
1g
Fat
41g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 c Vegetable stock
- 1 ts Pepper sauce
- 1 Inch Lemon grass -- finely chopped into rings
- 3 Kaffir lime leaves -- roughly torn into three
- 1 ts Sugar
- 2 tb Lemon juice
- 2 oz Oyster mushrooms -- coarsely separated -OR- button mushrooms
- 2 sm Fresh red or green chilis - (more if desired) -- crushed to split open
Directions
1
In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce.
2
Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente.
3
Pour into a serving bowl and garnish with coriander leaves.
4
Category:Cambodian Recipes
5
Category:Cambodian Soups
Recipe sourced from
fandom