Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
Ingredients
1 | cup |
shrimp
& deveined |
* |
3 ½ | cups |
water
|
|
4 | each |
kaffir lime leaves
|
* |
2 | stalks |
lemongrass
cut into 1 inch pieces, smashed |
* |
½ | cup |
enoki mushrooms
|
* |
2 | tablespoons |
lime juice
|
|
3 | tablespoons |
fish sauce
|
|
1 | teaspoon |
red curry paste
|
* |
2 | teaspoons |
green chili peppers
red and green, sliced |
|
1 | tablespoon |
cilantro
chopped |
* |
Directions
In a medium saucepan, bring water to a boil over high heat.
Stir in the curry paste, lime leaves and lemongrass.
Bring to a boil again and add shrimps and mushrooms.
Cook just until the shrimps are done but not overcooked.
Stir in fish sauce and remove from heat.
Spoon the soup into a serving bowl and add lime juice, stir to mix well.
Sprinkle chilies and cilantro leaves before serving.
Serve hot with cooked rice.
NOTE: Boneless chicken pieces may be used instead of shrimps.
Omit the chilies if desired.
Additional fish sauce may also be added to the soup at the table.
Nutrition Facts
Serving Size 454g (16.0 oz)Amount per Serving
Calories 2512% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1824mg
76%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
5%
Sugars g
Protein
6g
Vitamin A 0%
•
Vitamin C 9%
Calcium 3%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?