Thai Tomyum Gung (shrimp) / Gai (chicken)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Poultry, Seafood, Thai | 1 | Servings |
INGREDIENTS
| 2 | to | |
| 3 | Stalks of lemon grass | |
| 2 | lb | Tiger shrimps |
| OR- boneless chicken meat | ||
| 5 | to | |
| 6 | Lime leaves, kaffir | |
| Lemon juice & fish sauce | ||
| 2 | to | |
| 3 | Red/green chili peppers | |
| 1 | Straw mushrooms | |
| 1 1/2 | T | Thai chili paste * |
| Cilantro/parsley |
INSTRUCTIONS
with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery Instructions: ============= Boil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice. From: nat@megatek.com 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: 568
Calories From Fat: 111
Total Fat: 12.3g
Cholesterol: 292.4mg
Sodium: 254.6mg
Potassium: 880.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 106.7g