Tom yum soup

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@...

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