Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
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INGREDIENTS
- 1 c Shrimp ; peeled & deveined
- 2 ts red & green chilis ; Sliced, (or to taste)
- 2 tb Lime juice
- 1 ts Thai red curry paste
- 3 1/2 c Water
- 4 Kaffir lime leaves
- 3 tb Fish sauce ; (Nam Pla)
- 1 tb cilantro leaves ; Chopped
- 1/2 c Straw mushrooms ; (canned or fresh)
- 2 Stalks lemongrass ; cut into 1" pieces and smashed. Use 2" from base only. Discard leaves
INSTRUCTIONS
In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (412g) | ||
| Recipe Makes: 2 | ||
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| Calories: 150 | ||
| Calories from Fat: 21 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.3g | 3 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 170.2mg | 52 % | |
| Sodium 2432mg | 84 % | |
| Potassium 365.9mg | 10 % | |
| Total Carbohydrate 6.1g | 2 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 4.9g | ||
| Protein 26g | 37 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 150
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