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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large saucepan or pot, bring to boil Coconut Milk, Broth, Fish Sauce, Tom Yum Paste, Chili Paste, and Lime Juice. | 2. Reduce heat to medium and add Garlic, Gingerroot, Cilantro, and Lemon Grass. Squeeze the juice from the limes into the mix, and add one of the quarter wedges into the soup. | 3. Cook for 20 minutes, then turn off heat. Let cool, then cover and place in refrigerator overnight. | 4. Next Day: Chop all your vegetables and cube tofu so they are ready to use. | 5. Remove soup base from the refrigerator and strain to remove all solids. | 6. Now heat the strained soup base over medium heat and add carrots. Cook until carrots are just starting to get tender (approx. 10-15 minutes). | 7. Meanwhile, heat olive oil in a pan. Cut Tofu into cubes and fry lightly for about 10 minutes. Season with soy sauce as you fry. Set aside. | 8. Add bok choy, mushrooms and peas to the soup and cook for another 3 to 5 minutes. (if using cooked chicken or shrimp instead of tofu, add now). | 9. Add Tofu and cook for 2 more minutes. | 10. Finally, mix in cream and remove from heat. Serve and Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish sauce	4	tablespoons		25.2	2.6208	3.6432	0.0072
coconut milk	28	ounces		1825.7073	43.9757	18.1777	189.2385
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
tom yum paste	3	tablespoons		-	-	-	-
sambal chili paste	2	tablespoons		-	-	-	-
lemon grass root	8	sprigs	cut	-	-	-	-
lime	2		quartered	-	-	-	-
garlic	5	cloves	chopped	22.35	4.959	0.9540000000000001	0.075
gingerroot	4	inches	cut	-	-	-	-
cilantro	1	bunch	chopped	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
mushroom	8 -10		quartered	-	-	-	-
bok choy	2	cups	chopped chopped	-	-	-	-
half cream	1	cup		136.88	20.88	6.032	3.248
tofu	14 -16	ounces	cubed cooked	0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912

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