Main courses
Tom yum goong – Thai shrimp soup
Lime juice is added at the end to preserve its fresh taste. You can leave out the spices in the broth.
30 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 500 g raw peeled shrimp
- 200 g oyster mushrooms or champignon mushrooms
- 1,000 g water
- 22 g fish stock cube, crushed
- 40 g lemongrass, bruised; remove before serving
- 25 g fresh ginger, sliced
- 2 g makrut lime leaves; remove before serving
- 24 g red chilihotness according to your taste
- 30 g Squid Brand fish sauce
- 45 g lime juice
- 150 g cherry tomatoes
- 12 g fresh coriander
Method
- Heat the water and dissolve the crushed fish stock cube in it. Add lemongrass, fresh ginger, kaffir lime leaves and chili. Simmer for 8 minutes.
- Add mushrooms and tomatoes. Cook for 3 minutes.
- Add the prawns and cook for 2-3 minutes until they turn pink.
- Remove the pot from the stove. Season with fish sauce and lime juice.
- Check the taste, finish with cilantro and serve immediately.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 4.66 g
- Total carbohydrates (incl. fibre and polyols)
- 7.25 g
- Protein
- 28.8 g
- Fat
- 2.38 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- A suitable GI value was unavailable for this ingredient.
- Suitable nutrition data was unavailable for this ingredient or product.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- The estimate uses Fineli’s generic fish stock cube record; products can differ.
- The nutritional values do not contain rice or coconut milk and are indicative.