Dom Yam Gung (thai Shrimp Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Seafood, Soups, Thai | 4 | Servings |
INGREDIENTS
| 6 | Peppercorns | |
| 3 | Lemon grass, stalks | |
| 3 | Ginger, siamese slices | |
| 3 | T | Lime juice |
| 2 | Chilies, red minced | |
| 8 | Coriander roots | |
| 4 | c | Fish stock |
| 2 | c | Shrimp, uncooked |
| 3 | T | Fish sauce, nam pla |
| 2 | T | Coriander, chopped |
INSTRUCTIONS
The red chilies are also known as "prik khee nu". Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 76
Total Fat: 8.4g
Cholesterol: 6.6mg
Sodium: 1200.5mg
Potassium: 469.9mg
Carbohydrates: 33.8g
Fiber: 7.5g
Sugar: 4.9g
Protein: 19.6g