Photo: Dana DeVolk
Tom yum po-tak ta-lay Recipe
15 ingredients
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Estimated Nutrition (whole recipe, rough)
362
Calories
53g
Protein
5g
Fat
28g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mussel | 100g cooked | 172 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Squid | not in our table | 0 |
| Galangal | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | 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
- * 100 grams green mussel, cleaned
- * 100 grams crab, chopped into small pieces
- * 80 grams red sea bass , sliced
- * 80 grams squid, scored and sliced
- * 80 grams medium-sized shrimps, cleaned, shelled and deviened
- * 1/4 cup mushrooms, peel black skin and cut in half
- * 2 tablespoons galangal, sliced
- * 2 tablespoons fish sauce
- * 3 tablespoons lime juice
- * 5-10 chillies, crushed
- * 2 lemomgrass, sliced 2 inch long and crushed
- * 3 kaffir lime leaves, shredded
- * 1/2 cup basil leaves
- * 2 cup vegetable stock or water
- * coriander leaves (for garnishing)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes