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Thai Tomyum Gung

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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
3 stalks lemongrass
* Camera
2 pounds shrimp
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6 each kaffir lime leaves
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3 each sweet bell peppers
diced
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1 can enoki mushrooms
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Ingredients

Amount Measure Ingredient Features
3 stalks lemongrass
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907.2 g shrimp
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6 each kaffir lime leaves
* Camera
3 each sweet bell peppers
diced
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1 can enoki mushrooms
* Camera

Directions

Boil some water (half of the pot) in a 1.5qt sauce pan.

Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms.

Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min).

It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce.

Garnish with cilantro and serve hot with Thai Jasmine rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 2629% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 511mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 98g
Vitamin A 16% Vitamin C 435%
Calcium 10% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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