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Tom yum shrimp soup (spicy)

Thai classic — sour-spicy hot-pot with lemongrass, lime, chilies. 22 g protein, only 180 kcal. Less than 30 min start to bowl.

⏱ 30min✂ 15krojenie👤 3porcji🧊 2dlodówka180kcal22 gP12 gC4 gF
WszystkożernyPescatarianPaleośródziemnomorski

Mikro na porcję

% dziennego zapotrzebowania dorosłego (FDA/EFSA średnia)

  • Żelazo
    recipes_catalog.micros.rda_template
  • Wapń
    recipes_catalog.micros.rda_template
  • B12
    recipes_catalog.micros.rda_template
  • Omega-3
    recipes_catalog.micros.rda_template
  • Cynk
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Składniki

  • •250 g shrimp, peeled deveined
  • •1000 ml chicken or seafood broth
  • •2 stalks lemongrass stalks, smashed
  • •30 g galangal or ginger slices
  • •4 leaf kaffir lime leaves
  • •3 pieces Thai chili peppers
  • •150 g fresh mushrooms
  • •150 g pomidorki koktajlowe
  • •2 tbsp sos rybny
  • •3 tbsp lime juice
  • •3 tbsp fresh cilantro
  • •1 tbsp Thai chili paste (nam prik pao)

Kroki

  1. 1.Bring broth to a boil with smashed lemongrass, galangal slices and torn kaffir lime leaves. Simmer 5 min to extract flavour.
  2. 2.Add chilies (whole, for moderate heat — sliced for intense), mushrooms and quartered tomatoes. Cook 4 min.
  3. 3.Add shrimp, cook just until pink — 90 seconds.
  4. 4.Off heat, stir in fish sauce, lime juice, chili paste.
  5. 5.Taste and balance: should be sour-spicy-salty in roughly equal parts.
  6. 6.Ladle into bowls, top with fresh cilantro. Eat immediately while hot.

Tłumaczenie w trakcie — pokazana wersja angielska.

Tom yum shrimp soup (spicy) · Volya