tom yum soup
- Categories
- Latimes3
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Thai Chicken Broth; (see recipe) |
| ½ cup | Peeled shrimp |
| 1 can | Straw mushrooms - (15 oz); drained, rinsed |
| 6 | Roasted dried Thai chiles -; (to 8) |
| 3 tablespoons | Fish sauce |
| 3 tablespoons | Lime juice |
| 1½ tablespoon | Chile paste in soybean oil |
| 2 | Kaffir; (Thai) lime leaves - (to 4) |
| Cilantro sprigs |
Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro. Yields 4 to 6 servings.
Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 9 grams protein; 0.59 gram fiber Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
Converted by MM_Buster v2.0l.
Similar recipes
- Almond yum-yums
- Chicken kebabs yum yum
- Chocolate yum-yum
- Rockenkir
- Shrimp soup (tom yum kung)
- Stuffing terrine
- Thai stick
- Tom yum koong (shrimp soup)
- Tom yum kung (hot!!!)
- Tom yum with mushrooms
- Turkey tortas
- Ultimate turkey
- Yam yum-yum cake
- Yum yum cake
- Yum yum cake #1
- Yum yum cake #2
- Yum yum cake #3
- Yum yum casserole
- Yum yum sweet potatoes
- Yum-yum cake
Random recipe of the day
Follow us
