Tom Yum Goong
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
shrimp
peeled, deveined |
*
|
| 7 | cups |
water
|
|
| 1 | tablespoon |
fish sauce
|
|
| ⅛ | teaspoon |
monosodium glutamate
|
*
|
| 1 | each |
tomatoes
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | each |
scallions, spring or green onions
cut up |
|
| ½ | cup |
mushrooms, chinese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
shrimp
peeled, deveined |
*
|
| 1.7 | l |
water
|
|
| 15 | ml |
fish sauce
|
|
| 0.6 | ml |
monosodium glutamate
|
*
|
| 1 | each |
tomatoes
chopped |
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
scallions, spring or green onions
cut up |
|
| 118 | ml |
mushrooms, chinese
|
*
|
Directions
Wash shrimp and drain thoroughly.
Put water in a large sauce pan. Bring to a boil over high heat.
Add shrimp and cook for 10 to 15 minutes. Add remaining ingredients EXCEPT FOR LEMON JUICE AND CORIANDER LEAVES.
Simmer on low heat 8 to 10 minutes longer.
Add lemon juice into the soup.
Sprinkle with fresh coriander before serving.
Serve with rice.
