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Tom Yam Goong (Thai Hot and Sour Soup)

 

21

Yield

4

servings

Prep

20

min

Cook

15

min

Ready

40

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

Ingredients

1 quart water
*
2 stalks lemongrass
cut into 1 1/2 inch lengths
*
4 each kaffir lime leaves
each torn off center spine
*
1 large shallots
peeled, sliced
*
6 small thai bird's eye chili peppers
*
½ pound shrimp
peeled, deveined, tails left on
½ cup enoki mushrooms
*
3 tablespoons lime juice
3 tablespoons fish sauce
½ teaspoon salt
1 small tomatoes
firm, cut into wedges
1 cup cilantro
1 tablespoon pak chee farang
chopped
*

Directions

Some Asian markets now carry bags of pak chee farang leaves.

If you can't get them, omit, or add a little more cilantro.

In some markets they are labled with their Vietnamese name, ngo gal.

Place water in 3-quart saucepan.

Add lemon grass, line leaves and shallot and bring to boil.

Add chiles and shrimp.

Cook 2 minutes.

Add straw mushrooms, lime juice, fish sauce and salt.

Add tomato and cook just until heated, not soft.

Turn unstrained soup into serving bowl.

(Do not eat lemon grass and lime leaves.)

Top with pak chee farang and cilantro leaves.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 7510% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 1322mg 55%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 27g
Vitamin A 8% Vitamin C 13%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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