Tom Yam Goong (Thai Hot and Sour Soup)

40 minutes Prep: 20 minutes Cook: 15 minutes

75 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	quart	water
2	stalks	lemon grass	cut into 1 1/2 inch lengths
4	each	kaffir lime leaves	each torn off center spine
1	large	shallot	peeled, sliced
6	small	thai chile
1/2	pound	shrimp	peeled, deveined, tails left on
1/2	cup	mushrooms, straw
3	tablespoons	lime juice
3	tablespoons	fish sauce
1/2	teaspoon	salt
1	small	tomato	firm, cut into wedges
1	cup	cilantro leaves
1	tablespoon	pak chee farang	chopped

Directions

Some Asian markets now carry bags of pak chee farang leaves.

If you can't get them, omit, or add a little more cilantro.

In some markets they are labled with their Vietnamese name, ngo gal.

Place water in 3-quart saucepan.

Add lemon grass, line leaves and shallot and bring to boil.

Add chiles and shrimp.

Cook 2 minutes.

Add straw mushrooms, lime juice, fish sauce and salt.

Add tomato and cook just until heated, not soft.

Turn unstrained soup into serving bowl.

(Do not eat lemon grass and lime leaves.)

Top with pak chee farang and cilantro leaves.

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Nutrition Facts

Serving Size 126g

Amount per Serving

Calories 75 10% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 1322mg	55%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 1.0g
Protein 14.0g	27%

Vitamin A	8%		Vitamin C	13%
Calcium	3%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I was so thirlled to find this recipe on your web site. It's a quick and easy delight to make! I made these in Jr. High many many years ago, in cooking classes! I've been looking for this recipe forever ( about 15 years) and was thrilled to find it here! Thank you so much!