Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Thai sauce features Fish stock, Grass root — finely. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
0
Add to Favorites
Tom Yum Kung (Hot!!!
Description
This Thai sauce features Fish stock, Grass root -- finely. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Chopped 1 sm Lime -- thinly sliced 2 Kaffir lime leaves 1 Red chiles -- seeded 8 King prawns -- fresh, in Shell 2 Squid -- cleaned,
-
cut in Rings 2 tb Fish sauce 1 Spring onions -- chopped 4 Sprigs coriander 1.
-
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
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.0g15%
- Cholesterol 150.0mg50%
- Sodium 165.0mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 69.0g138%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, finely, fish, grass, hot, kung, root, sauce, seafood, simmering, stock, thai, title, tom, yum
