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Add a photoA classic Thai seafood soup. Quick and easy to prepare, it's the most popular soup in Thailand. The lemongrass and kaffir lime leaves are for flavor only, and shouldn't be eaten.
Ingredientes
- 1/4 pound shrimp
- 4 cups water
- 1 stalk fresh lemongrass, sliced
- 1 can (8 oz.) straw mushroom, drained
- 2 kaffir lime leaves
- 1 to 3 tablespoons fish sauce*
- 1/4 cup fresh lime juice
- 2 tablespoons sliced green onions
- 1 tablespoon chopped Chinese parsley
- 1 to 4 red chile peppers, seeded and chopped, or 1/2 teaspoon red chile paste
- Garnish: Chinese parsley sprigs
Direcciones
- Devein shrimp; leave tails on for color, if desired. Bring water to a boil. Add lemongrass and straw mushrooms; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juice. Sprinkle with green onions, Chinese parsley, red chile peppers, if desired. Serve hot. Garnish with Chinese parsley sprigs.
- Note: Fresh mushrooms can be substituted for the canned mushrooms, but add at end of cooking time.
- Idea: Spicy Thai Vegetable Soup can be prepared by substituting tofu and mixed vegetables for the shrimp. Use 1/2 teaspoon of salt instead of the fish sauce.
- *The amount of fish sauce used in the recipe depends on the brand selected and personal taste.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 54 | |
| Calories from Fat 7 | 13% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 922mg | 38% |
| Potassium 146mg | 4% |
| Total Carbs 4.41g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.78g | 1% |
| Protein 8.11g | 13% |
