Try this Thai Hot and Sour Shrimp Soup (Tom Yum Goong) recipe, or contribute your own.
Suggest a better descriptionIn 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.
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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 % | |
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. |
Calories per serving: 150
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