Tom Yum Koong Soup
"Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves."
Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
| Galangal | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound medium shrimp - peeled and deveined
- 12 mushrooms, halved
- 1 (4.5 ounce) can mushrooms, drained
- 4 cups water
- 2 lemon grass
- 4 kaffir lime leaves
- 4 slices galangal
- 4 chile padi (bird's eye chiles)
- 1 1/2 tablespoons fish sauce
- 1 1/2 limes, juiced
- 1 teaspoon white sugar
- 1 teaspoon hot chile paste
- 1 tablespoon tom yum soup paste (optional)