Dom Yam Gung (Thai Shrimp Soup)
41
41
Ingredients
| 6 | each |
peppercorns
|
* |
| 3 | each |
lemongrass
stalks |
* |
| 3 | each |
ginger
siamese, slices |
* |
| 3 | tablespoons |
lime juice
|
|
| 2 | each |
hot chili peppers
red, |
* |
| 8 | each |
coriander root
|
* |
| 4 | cups |
fish stock
|
|
| 2 | cups |
shrimp
uncooked |
* |
| 3 | tablespoons |
fish sauce
nam pla |
|
| 2 | tablespoons |
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.
Nutrition Facts
Serving Size 268g (9.5 oz)Amount per Serving
Calories 5233% of calories 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?
