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Tom Yum Kung
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| Shrimp |
500 g. |
| Rice straw mushroom |
600 g. |
| Chilli paste |
150 g. |
| Soup stock |
2,500 g. |
| Citric acid |
10 g. |
| Salt |
15 g. |
| Fish sauce |
100 g. |
| Sugar |
20 g. |
| Lime juice |
15 g. |
| Hot chilli |
10 g. |
| Dried Chilli |
10 g. |
| Lemon grass |
40 g. |
| Shallots |
40 g. |
| Galangal |
10 g. |
| Kaffir lime leaves |
5 g. |
| Vegetable oil |
100 g. |
* 30 grams = 1oz. , 1kilogram = 2.24 lbs. |
- Roast the chilli paste mixture and pound until ground then fry with oil and take aside.
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- Peel the shrimp except its tail
- Peel the mushroom, divide by two
- Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done
- Add the chilli paste to favorite taste
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Energy
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Protein
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Fat
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Carbohydrate
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Fiber
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Calcium
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Iron
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Low fat and low calories. | |
Suggested Recipes
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Cooking Method
