Thai Hot And Sour Shrimp Soup (Tom Yum Goong) Recipe
Servings: 2
Ingredients
- 1 c. shrimp, peeled, deveined
- 3Â 1/2 c. water
- 4 x kaffir lime leaves
- 2 stalk lemon grass
- 1/2 c. straw mushrooms, canned or possibly fresh
- 2 Tbsp. lime juice
- 3 Tbsp. fish sauce, (nam pla)
- 1 tsp Thai red curry paste
- 2 tsp sliced red & green chilies, or possibly to taste
- 1 Tbsp. minced cilantro leaves
Directions
- Cut the lemon grass into 1: lengths and smash.
- In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemon grass. Bring to a boil again and add in shrimps and mushrooms. Cook just till the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add in lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve warm with cooked rice.
- Makes 2 servings.
- NOTE: Boneless chicken pcs may be used instead of shrimp. Omit the chilies if you like. Additional fish sauce may also be added to the soup at the table.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 623g | |
| Recipe makes 2 servings | |
| Calories 156 | |
| Calories from Fat 21 | 13% |
| Total Fat 2.38g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 2473mg | 103% |
| Potassium 380mg | 11% |
| Total Carbs 5.98g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.57g | 1% |
| Protein 27.33g | 44% |
