Photo: Cala
Estimated Nutrition (whole recipe, rough)
308
Calories
13g
Protein
17g
Fat
32g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| 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
- 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
Directions
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.
3
Serve hot.
4
Category:Cambodian Recipes
5
Category:Cambodian Soups
Recipe sourced from
fandom