Shrimp Soup
Shrimp Soup - Hot and sour tom yam gung: a Thai specialty!
Healthy, because
Even smarter
Nutritional values
The Thai soup Tom Yam Gung with shrimps, mushrooms and lemon grass already covers about one third of the daily requirement of iodine and the B-vitamin niacin. The shrimps and mushrooms ensure a high protein content and thus the satiation factor of this spicy Thai snack.
If you would like to serve the soup as a light dinner rather than as an appetizer, you should allow for double the amount. For the vegetarian or vegan version of this delicacy, the shrimps can be replaced by tofu cubes and the fish sauce by soy sauce.
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 256 mg | (6 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 9 ozs shrimp (unpeeled)
- 2 stalks Lemongrass
- 5 black peppercorns
- ½ Tbsp Canola oil
- 1 pc fresh Galangal or ginger (about 20 g)
- 1 Lime
- 2 small red chili peppers
- 4 Tbsps Thai fish sauce
- ½ tsp Palm sugar (or cane sugar)
- 4 ozs small button Mushroom
- 1 scallion
- ½ bunch cilantro
- salt
Kitchen utensils
Preparation steps
Peel shrimp, leaving tail intact (save shells).
Devein shrimp.
Rinse shrimp, pat dry with paper towels and cut into thirds. Cover and chill. Rinse shrimp shells and drain.
Rinse lemongrass and trim both ends. Cut 1 stalk lemongrass into 3 cm (approximately 1 1/2-inch) long pieces and flatten pieces slightly with the side of a heavy knife. Crush peppercorns.
Cook shrimp shells in hot oil for about 3 minutes. Add lemongrass pieces, peppercorns and 1 liter (approximately 1 quart) of water. Bring to a boil, cover and cook for 15 minutes over low heat.
Meanwhile, peel the galangal or ginger root and cut into thin slices.
Cut lower portion of remaining lemongrass into thin rings.
Rinse the lime in hot water, wipe dry, cut in half and squeeze. Rinse chiles, pat dry, cut in half lengthwise, remove ribs and seeds and finely chop. Combine chiles with 4 tablespoons lime juice, fish sauce and sugar in a bowl and set aside.
Wipe mushrooms gently with a damp paper towel, cut off stems and cut the mushrooms into quarters.
Pour shrimp broth through a fine sieve into a bowl, then return to pot, add lemongrass rings and galangal or ginger and bring to the boil.
Add shrimp and mushrooms and cook, covered, on low heat for 3 minutes.
Meanwhile, rinse scallion and cut into very thin rings. Rinse cilantro, shake dry and pluck the leaves.
Add lime juice with chile mixture and scallion to the soup. Season with salt, sprinkle with cilantro and serve.
