Name: Tom yum shrimp soup (spicy)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: Mediterranean
Ingredients: 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)

Przepisy
Tom yum shrimp soup (spicy)
WszystkożernyPescatarianPaleośródziemnomorski

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

kcal

180

22g

12g

⏱ 30 min✂ 15 krojenie👤 3 porcji🧊 2lodówka

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

Kroki

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

Mikro na porcję

% dziennego zapotrzebowania dorosłego (FDA/EFSA średnia)

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