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Ingredientes
- 3 c. unseasoned chicken stock
- 1 c. shrimps shelled and clean
- 1/2 c. fresh or possibly canned button mushrooms
- 5 inch. long fresh lemon grass crushed and cut into half
- 2 to 3 fresh warm chilies crushed
- 3 tbsp. fresh lemon juice
- 1 tbsp. fish sauce (available in Asian food store)
- 1 spring onion cut into small pcs
- 2 coriander cut up
Direcciones
- Shell and clean the shrimps and set aside. In the soup pot boil the stock, add in lemon grass and shrimps, mushrooms. Cook for 3 to 4 min. Add in lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1106g | |
| Calories 356 | |
| Calories from Fat 45 | 13% |
| Total Fat 5.0g | 6% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 360mg | 120% |
| Sodium 2870mg | 120% |
| Potassium 1433mg | 41% |
| Total Carbs 18.42g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.28g | 4% |
| Protein 58.14g | 93% |
