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Kymberly Brennan
Tom yam with oyster mushroom
A nice thai recipe. The starter contains the following ingredients: fish, vegetable stock, fish sauce (bottle 250 ml), boemboe red curry (box 100 g), light caster sugar, Japanese soy sauce (bottle 250 ml), lime (squeezed), winter carrots, oyster mushrooms (150 g) , bok choy and tofu (a 375 g).
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Ingredients
Directions
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Pour 1.2 liters of water into a soup pot and add the bouillon tablets, fish sauce and Bumbu spice. Bring to the boil and dissolve the Bumbu spice while stirring. Turn down the heat as the soup boils and add the caster sugar, soy sauce and lime juice. Hold the soup for 10 minutes against the boil.
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Meanwhile cut the carrot lengthwise into thin slices and the slices into sticks (julienne). Tear the oyster mushrooms into pieces. Cut the bok choy into strips. Drain the tofu and pat dry with kitchen paper. Cut into cubes of 1 x 1 cm.
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Add the carrot and oyster mushroom to the soup and simmer for another 5 minutes. If necessary, season with extra fish sauce. Meanwhile divide the tofu and pak choi over 4 bowls. Spoon the hot soup over it.
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Nutrition
170Calories
Sodium15% DV355mg
Fat8% DV5g
Protein20% DV10g
Carbs7% DV20g
Fiber12% DV3g
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