Tom Yum Kung

Tom Yum Kung

Main Ingredient 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. Chilli paste Ingredient 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.

* Serve size 5 persons

Cooking Method

Chilli paste cooking Roast the chilli paste mixture and pound until ground then fry with oil and take aside. 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

Nutrition Fact

Energy (kCal.) 43.47

Protein (g.) 3.6

Fat (g.) 2.15

Carbohydrate (g.) 2.43

Fiber (g.) 0.9

Calcium (mg.) 24.66

Iron (mg.) 0.23

Strong point of Tom Yum Kung

Low fat and low calories.