Thai Tom Yum Soup with Shrimp

Thai Tom Yum Soup with Shrimp is a gluten free and dairy free main course. This recipe serves 4 and costs $4.21 per serving. One serving contains 133 calories, 19g of protein, and 2g of fat. This recipe from The Wanderlust Kitchen requires shrimp, cherry tomatoes, juice of lime, and cilantro leaves. 802 people have tried and liked this recipe. This recipe is typical of Asian cuisine. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is good. Similar recipes include Tom Yum Goong (Spicy Thai Shrimp Soup), Tom Yum Goong (Thai Hot and Sour Shrimp Soup), and Thai Tom Yum Soup.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 Bird's Eye chilies, stemmed, seeded, and minced

1 cup cherry tomatoes, halved

1 Tablespoon chili-garlic sauce

4 Tablespoons chopped cilantro leaves

2 Tablespoons fish sauce

1 inch peeled galangal root, sliced into discs (or substitute ginger root)

1 lime, juiced

2 stalks lemongrass

4 wild lime leaves (optional)

1 quart low sodium chicken broth

½ pound de-veined shrimp

½ pound white mushrooms, washed and quartered

Equipment:

pot

bowl

Cooking instruction summary:

Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer three minutes.Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup the serving bowl, and enjoy.

 

Step by step:


1. Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat.

2. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer three minutes.Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.

3. Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce.

4. Transfer the soup the serving bowl, and enjoy.


Nutrition Information:

Quickview
132k Calories
19g Protein
2g Total Fat
10g Carbs
15% Health Score
Limit These
Calories
132k
7%

Fat
2g
4%

  Saturated Fat
0.57g
4%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
142mg
48%

Sodium
1434mg
62%

Get Enough Of These
Protein
19g
38%

Selenium
33µg
48%

Manganese
0.71mg
35%

Vitamin B3
6mg
31%

Copper
0.51mg
25%

Phosphorus
250mg
25%

Vitamin C
18mg
22%

Vitamin B2
0.33mg
20%

Potassium
606mg
17%

Iron
2mg
16%

Magnesium
50mg
13%

Zinc
1mg
13%

Vitamin B12
0.72µg
12%

Calcium
107mg
11%

Vitamin B5
1mg
10%

Vitamin B6
0.17mg
8%

Folate
31µg
8%

Vitamin E
0.87mg
6%

Vitamin B1
0.07mg
5%

Vitamin A
232IU
5%

Fiber
1g
4%

Vitamin K
2µg
2%

covered percent of daily need
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Food Joke

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