Photo: Cala
Estimated Nutrition (whole recipe, rough)
335
Calories
60g
Protein
4g
Fat
18g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| 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 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- 3 cups chicken stock
- 2 garlic cloves, minced
- 5 kaffir lime leaves
- 3 slices fresh or dried ginger
- 1/4 cup fish sauce
- 2 stalks lemon grass, lower 1/3 portion only, peeled, cut into 1 inch lengths
- 5 hot green Thai chile peppers, optional
- 1/2 cup sliced straw mushrooms
- 8 ounces shrimps or prawns, shelled and split length wise
- 1/4 cup lime juice
- 1 teaspoon roasted chile paste
- 1 tablespoon chopped cilantro
Directions
1
Bring the stock to a boil in a sauce pot.
2
Add the garlic, lime leaves, ginger, fish sauce and lemon grass for 2 minutes.
3
Then add the mushrooms and chile peppers, if using.
4
Simmer for 4 more minutes.
5
Add the shrimp and cook until the shrimp are pink, opaque and firm but no longer than 2 minutes.
6
When the shrimp is cooked, place the lime juice and chile paste in a serving bowl.
7
Pour the soup into the bowl, stir and garnish with cilantro leaves. Serve at once.
Recipe sourced from
fandom