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Tom Yum Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.5644
Energy (kCal)27.85
Carbohydrates (g)4.5794
Total fats (g)0.0902
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour stock into a deep cooking pot and turn heat to medium-high. | 2. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant. | 3. .Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes. | 4. .Add shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump. | 5. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoons brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste. | 6. .Serve in bowls with fresh coriander sprinkled over. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 3 -4 cups 0.0 0.0 0.0 0.0
    lemongrass 1 stalk - - - -
    kaffir lime leaf 3 - - - -
    shrimp 12 -14 shelled 0.0 0.0 0.0 0.0
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    red chile 1 -2 minced - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    red bell pepper 1 - - - -
    coriander 1/2 cup chopped 1.84 0.2936 0.1704 0.0416

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



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