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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear. | 2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
tom yum paste	1	tablespoon		-	-	-	-
garlic	1/2	clove	chopped	2.235	0.4959	0.0954	0.0075
lemon grass	3		chopped	4.1456	1.0599	0.0762	0.0205
kaffir lime leaf	2			-	-	-	-
chicken breast half	2		skinless boneless shredded	-	-	-	-
mushroom	4	ounces	sliced	38.5553	7.6997	2.5401	0.5557
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
green chile pepper	1	teaspoon	chopped	1.25	0.2956	0.0625	0.0062
coriander	1	bunch	chopped	-	-	-	-
basil	1	sprig	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.