Tom Yum Kung (hot!!!)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | Ethnic, Seafood, Soups & ste, Thai | 4 | Servings |
INGREDIENTS
| 5 | c | Fish stock |
| 1 | Lemon grass root, finely | |
| Chopped | ||
| 1 | Lime, thinly sliced | |
| 2 | Kaffir lime leaves | |
| 1 | Red chiles, seeded | |
| 8 | King prawns, fresh in | |
| Shell | ||
| 2 | Squid, cleanedcut in | |
| Rings | ||
| 2 | T | Fish sauce |
| 1 | Spring onions, chopped | |
| 4 | Sprigs coriander |
INSTRUCTIONS
Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer for 7min. Peel prawns, leaving tail and head in place. Cut along back and remove vein. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked. Garnish soup with spring onion and coriander. Recipe By : Nila Sweeney From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 2.9mg
Sodium: 531.5mg
Potassium: 571.3mg
Carbohydrates: 21.1g
Fiber: 2g
Sugar: <1g
Protein: 9.8g