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Hot & Sour Shrimp Soup- Tom Yam Goong *

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
8 ounces shrimp
shelled, peeled, deveined
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3 cups water
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2 cloves garlic
minced
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5 each kaffir lime leaves
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3 slices galangal root
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¼ cup fish sauce
nam pla
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2 each shallots
sliced
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½ cup enoki mushrooms
sliced
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¼ cup lime juice
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1 tablespoon cilantro
chopped
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1 teaspoon thai chili paste
black
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g shrimp
shelled, peeled, deveined
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7.1E+2 ml water
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2 cloves garlic
minced
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5 each kaffir lime leaves
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3 slices galangal root
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59 ml fish sauce
nam pla
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2 each shallots
sliced
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118 ml enoki mushrooms
sliced
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59 ml lime juice
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15 ml cilantro
chopped
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5 ml thai chili paste
black
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Directions

Rinse the shrimp shells and place them in a large pot with the water.

Heat to boiling, strain the broth and discard the shells.

Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using.

Cook gently for 2 minutes.

Add the shrimp to the soup, and reheat to boiling.

When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl.

Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 7610% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 222mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 26g
Vitamin A 4% Vitamin C 13%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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