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Tom Yum Kung
Main Ingredient
Shrimp 500 g.
Rice straw mushroom 600 g.
Chilli paste 150 g.
Soup stock 2,500 g.
Citric acid 10 g.
Salt 15 g.
Fish sauce 100 g.
Sugar 20 g.
Lime juice View ingredient detail 15 g.
Hot chilli View ingredient detail 10 g.
Chilli paste Ingredient
Dried Chilli View ingredient detail 10 g.
Lemon grass View ingredient detail 40 g.
Shallots View ingredient detail 40 g.
Galangal View ingredient detail 10 g.
Kaffir lime leaves View ingredient detail 5 g.
Vegetable oil 100 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 5 persons
Cooking Method
Chilli paste cooking
  • Roast the chilli paste mixture and pound until ground then fry with oil and take aside.
  • Peel the shrimp except its tail
  • Peel the mushroom, divide by two
  • Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done
  • Add the chilli paste to favorite taste
Nutrition Fact
Energy
(kCal.)
43.47
Protein
(g.)
3.6
Fat
(g.)
2.15
Carbohydrate
(g.)
2.43
Fiber
(g.)
0.9
Calcium
(mg.)
24.66
Iron
(mg.)
0.23

Strong point of Tom Yum Kung
Low fat and low calories.
Medicinal Benefits * : ..ѭ ط¾ѲҪվ Ф
  • Shallots : Relief cold, catarrh
  • Dried Chilli : Digestive, laxative, expectorant, cold relief
  • Kaffir lime leaves : Protect and heal cancer
  • Lemon grass : Carminative
  • Lime juice : Eject toxic, stomachic
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