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Ingredientes
- 1 c. shrimp, peeled, deveined
- 3Â 1/2 c. water
- 4 x kaffir lime leaves
- 2 stalk lemon grass
- 1/2 c. straw mushrooms, canned or possibly fresh
- 2 Tbsp. lime juice
- 3 Tbsp. fish sauce, (nam pla)
- 1 tsp Thai red curry paste
- 2 tsp sliced red & green chilies, or possibly to taste
- 1 Tbsp. minced cilantro leaves
Direcciones
- Cut the lemon grass into 1: lengths and smash.
- In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemon grass. Bring to a boil again and add in shrimps and mushrooms. Cook just till the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add in lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve warm with cooked rice.
- Makes 2 servings.
- NOTE: Boneless chicken pcs may be used instead of shrimp. Omit the chilies if you like. Additional fish sauce may also be added to the soup at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 623g | |
| Recipe makes 2 servings | |
| Calories 156 | |
| Calories from Fat 21 | 13% |
| Total Fat 2.38g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 2473mg | 103% |
| Potassium 380mg | 11% |
| Total Carbs 5.98g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.57g | 1% |
| Protein 27.33g | 44% |
