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Hot & Sour Shrimp Soup- Tom Yam Goong *

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Submitted by niki

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

8 231.2
OUNCES ML/G SHRIMP
shelled, peeled, deveined
3 7.1E+2
CUPS ML WATER
2 2
CLOVES CLOVES GARLIC
minced
5 5
EACH EACH KAFFIR LIME LEAVES *
3 3
SLICES SLICES GALANGAL ROOT *
¼ 59
CUP ML FISH SAUCE
nam pla *
2 2
EACH EACH SHALLOTS
sliced *
½ 118
CUP ML ENOKI MUSHROOMS
sliced *
¼ 59
CUP ML LIME JUICE
1 15
TABLESPOON ML CILANTRO
chopped
1 5
TEASPOON ML THAI CHILI PASTE
black

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 76 10% 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?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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