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Hot and Sour Shrimp Soup- Tom Yam Goong *

 

28

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

8 ounces shrimp
shelled, peeled, deveined
3 cups water
2 cloves garlic
minced
5 each kaffir lime leaves
*
3 slices galangal root
*
¼ cup fish sauce
nam pla
*
2 each shallots
sliced
*
½ cup enoki mushrooms
sliced
*
¼ cup lime juice
1 tablespoon cilantro
chopped
*
1 teaspoon 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

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 7610% of calories 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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