Ingredients

　　600 ml (1 pint/2 cups) Vegetable Stock

　　3 medium shallots, quartered and crushed

　　3 tbsp julienned galangal

　　3 tbsp finely diagonally sliced lemongrass

　　3 kaffir lime leaves, finely sliced

　　3 bird's eye chiles, pressed

　　90 g (3 1/4 oz) oyster mushrooms, sliced

　　90 g (3 1/4 oz) straw mushrooms, trimmed and halved

　　60 g (2 1/4 oz) cherry tomatoes, halved

　　4 tbsp miso paste

　　3 tbsp lime juice

　　1 tbsp apple concentrate or honey

　　In a saucepan, bring vegetable stock, shallots, galangal, lemongrass, kaffir lime leaves and chiles to a boil. Continue to boil for 4-5 minutes. Add oyster and straw mushrooms and cherry tomatoes. Once cooked remove from heat and season with miso paste, lime juice and apple concentrate.

Nutrition Per Serving

　　4.11 g protein

　　12.63 carbohydrates

　　.68 g total fat

　　#### Nutritional analysis provided by Other

　　Reprinted with permission from Chiva-Som's Thai Spa Cuisine by Chef Paisarn Cheewinsiriwat and his Culinary Team, (C) 2005 (reprinted 2007). Editions Didier Millet PTE LTD for Chiva-Som International Health Resorts CO., LTD