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Dom Yam Gung (Thai Shrimp Soup)

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Submitted by mandros

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

6 6
EACH EACH PEPPERCORNS *
3 3
EACH EACH LEMONGRASS
stalks *
3 3
EACH EACH GINGER
siamese, slices *
3 45
TABLESPOONS ML LIME JUICE
2 2
EACH EACH HOT CHILI PEPPERS
red, *
8 8
EACH EACH CORIANDER ROOT *
4 946
CUPS ML FISH STOCK
2 473
CUPS ML SHRIMP
uncooked *
3 45
TABLESPOONS ML FISH SAUCE
nam pla
2 3E+1
TABLESPOONS ML CORIANDER
chopped

Directions

Purée peppercorns and coriander roots.

Trim root and tough layers from lemon grass.

Thinly slice first six inches.

Bring 2 cups of stock to boil.

Add coriander paste and simmer while adding lemon grass, ginger and shrimp.

Stir in remaining stock and bring to boil.

Season with lime juice, fish sauce and chilies.

Sprinkle servings with chopped coriander.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 52 33% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1588mg 66%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 7%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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