Thai Tomyum Gung
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | stalks |
lemongrass
|
*
|
| 2 | pounds |
shrimp
|
|
| 6 | each |
kaffir lime leaves
|
*
|
| 3 | each |
sweet bell peppers
diced |
|
| 1 | can |
enoki mushrooms
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | stalks |
lemongrass
|
*
|
| 907.2 | g |
shrimp
|
|
| 6 | each |
kaffir lime leaves
|
*
|
| 3 | each |
sweet bell peppers
diced |
|
| 1 | can |
enoki mushrooms
|
*
|
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.
