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Add a photoYum to the notable spicy, tangy and salty flavors.
Ingredientes
- 6-7 medium size prawns - Clean as your usual way but leave the head and skin on.
- 5 fish balls
- 2 medium size squids - cut into rings
- 1/4 Chinese cabbage - sliced
- 2 tomatoes - sliced
- 1 lemongrass - bruised
- 1 inch galangal/lengkuas - smashed
- 5-6 kaffir lime/limau purut leaves
- 1/2 tbsp lime juice (optional)
- 1 large red onion - sliced
- 3-4 red/bird eye chilies - smashed
- 1 tbsp fish sauce
- 2 sprigs coriander leaves - sliced
- 1/ tsp sugar
- 1 1/2 tbsp oil
- Salt for taste
Direcciones
- In the heated oil, gently fry lemongrass, galangal and onion,
- Add tomatoes and chilies.
- Continue to stir till you get a mushy paste.
- Pour 1/2 liter of water (more if you like), add prawns and lime leaves.
- When prawns are half cooked, add the rest of the ingredients except coriander leaves.
- Continue to cook till soup starts to bubble.
- Sprinkle coriander leaves, off the heat and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 50 | 63% |
| Total Fat 5.72g | 7% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 382mg | 16% |
| Potassium 267mg | 8% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.09g | 3% |
| Protein 1.73g | 3% |
