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Tom Yam Kung
Looking for a nice Thai recipe? This spicy Thai soup is highly recommended.
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Ingredients
- 300 g frozen giant prawn bag of 500 g, thawed
- 2 cm fresh ginger bag of 150 g
- 2 stem chilled lemongrass lemongrass
- 15 g fresh coriander tray
- 1 chicken broth tablet
- 1 lime cleaned up
- 1,5 liter tap water
- 250 g chestnut mushrooms tray
- 200 g fresh snow peas
- 1 Red pepper
- 227 g bamboo shoots tin can
- 2 el fish sauce bottle of 250 ml
Kitchen Stuff
Directions
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Peel the defrosted shrimps and remove the intestinal tract with a sharp knife. Save the scales.
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Peel and halve the ginger and cut the lemongrass into pieces.
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Cut the leaves of the coriander roughly and keep the stalks separate.
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Put the scales of the shrimp, the tablet, the cilantro stalks, half of the ginger and half a lime in a pan. Add the water.
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Bring to a boil and let it cook for 15 minutes on low heat. Strain the stock.
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Cut the mushrooms into slices and clean the snow peas.
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Put the lemongrass in the mortar and add to the stock. Hold for 20 minutes against the boil.
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Add the mushrooms and leave for another 5 minutes. Add the shrimp and cook in 5 minutes.
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In the meantime, cook the snow peas for 1 minute and drain.
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Cut the stalk of the red pepper and finely chop the pepper. Let the bamboo shoots drain.
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Slice the rest of the ginger, the red pepper and fish sauce into pasta. Put with the snow peas and bamboo shoots with the soup.
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Serve with the coriander and possibly with the rest of the lime, in parts or just the juice. Bon appétit! .
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Nutrition
110Calories
Sodium0% DV1.915mg
Fat2% DV1g
Protein32% DV16g
Carbs3% DV9g
Fiber12% DV3g
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