Shrimp Soup (Tom Yum Kung) Recipe
Servings: 4
Ingredients
- 3 c. Chicken broth
- 2 x Lemon grass stalks, cut into 1/2-inch pcs
- 5 x Thai lime leaves, cut in half
- 5 piece small Thai warm chilies, smashed, or possibly 1 to 2 jalapeno peppers (up to 6)
- 1Â 1/2 c. Straw mushrooms or possibly
- 1 can (15 ounces), liquid removed
- 1 Tbsp. Fish sauce (nam pla), or possibly more to taste (up to 2)
- 2 tsp Roasted chili paste with bean oil (nam prik pouw)
- 3 slc Galanga root, about size of quarter (up to 5)
- 3 Tbsp. Lime juice, or possibly more to taste
- 6 lrg Shrimp, shelled, deveined (up to 10)
- 2 Tbsp. Minced cilantro
Directions
- Preparation Time: 20 min
- Cooking Time: 2-4 min
- 1. Heat broth in large saucepan over medium-high heat. Add in lemon grass, lime leaves, Thai chilies or possibly jalapenos and straw mushrooms. Cook, 2 to 3 min. Stir in fish sauce, chili paste, galanga root and lime juice; cook 2 min.
- 2. Add in shrimp to boiling liquid. Cook till shrimp turns pink and is tender, 2 to 3 min. Ladle into soup bowls; garnish with cilantro.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 932mg | 39% |
| Potassium 482mg | 14% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.97g | 3% |
| Protein 8.24g | 13% |
