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Tom Yum Goong (Hot and Sour Soup)

 

20

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

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

Ingredients

16 large shrimp
5 cups water
3 small red chili peppers
*
2 each coriander root
*
6 small kaffir lime leaves
*
5 tablespoons lemon juice
1 tablespoon lime juice
15 ounces enoki mushrooms
drained
*

Directions

Shell and devein shrimp, reserving heads and shells.

Place shells and heads in a large saucepan.

Add water, lemongrass and Siamese ginger.

Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan.

Add the salt and five of the lime leaves, shredded into little pieces.

Bring the soup to a boil and simmer uncovered 20 to 25 minutes.

Strain stock into a clean pan.

Don't panic if it doesn't taste wonderful at this point because the seasoning adjustments will make a big difference.

A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes.

Add the nam pla, lemon and lime juices and the straw mushrooms.

Adjust seasoning. The flavor should be tangy.

Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 7912% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 351mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 29g
Vitamin A 3% Vitamin C 13%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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