Tom Yam Goong (Thai Hot and Sour Soup)

Ready in 1 hour

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3 tb Lime juice
1 sm tomato; Firm, cut into wedges
1 tb pak chee farang; Chopped
4 Kaffir lime leaves
6 sm Thai chiles
1/2 lb shrimp; Medium, peeled
1/2 c straw mushrooms
1/2 ts Salt
2 Serrano chiles; sliced
3 tb Fish sauce
1 qt Water
1 c Cilantro leaves
2 Stalks lemon grass; cut
1 lg Shallot; peeled, sliced

Original recipe makes 4



Some Asian markets now carry bags of pak chee farang leaves. If you cant 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. Each serving contains about: 91 calories; 892 milligrams sodium; 86 milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams protein; 0.77 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File

Calories Per Serving: 116 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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