Tom Yum Soup
Ingredients
- 200 g prawns or tiger prawn tails
- 2 lemongrass
- 10 kaffir lime leaves
- chilies to taste
- 2 dl coconut cream omit if you make the clear soup
- 50 g galangal root or radish
- 1 garlic clove
- 1 tbsp cornflour
- 2 tbsp tomato puree
- 2 tbsp fish sauce
- 3 lime juice
- 2 tablespoons cane sugar
- 5 dl water
- fresh coriander for garnish
Instructions
- Bring the water to the boil in a saucepan. Meanwhile, chop the mushrooms and bring to the boil.
- Chop the tomatoes and slice the galangal. Chop the lemongrass a little smaller to fit into the pot. With the blade of a knife, smash the garlic and use with the peel on.
- Put the rest of the ingredients, except the prawns, into the pan and bring to a good boil for five minutes. Check the taste.
- Pour in the frozen prawns and put the Tom Yum soup on the table under the lid to rest for a while. The prawns will cook quickly and cool the soup down to an edible consistency.
- Garnish the finished Tom Yum with torn coriander.
Ravintoarvot (suuntaa antava opas)
Calories: 262kcalCarbohydrates: 17gProtein: 13gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 81mgSodium: 777mgPotassium: 403mgFiber: 1gSugar: 7gVitamin A: 53IUVitamin C: 9mgCalcium: 53mgIron: 2mg
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