Tom Yum style shrimp soup with tofu noodles and veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Shrimps ( 3 large per person), 15 frozen fresh head off, deviened, shelled and cleaned. You can add more if you want it as a meal instead of a serving of soup.Roasted chili paste you can use ready made 1 tsp to 2 tbsp as spicy as you like.OR use red hot chilies by crushing them - I used 3 for not too spicy Garlic, 2 cloves - crushedHot chili flavored Sesame oil , 2 tbsp divided in two portions.Onion 2 chopped coarsely, Mushrooms, I used fresh crimini - you can use straw mushrooms to be authentic or any you have on hand. Cabbage chopped 2 cups.Asian broccoli or turnip tops or any other greens you may like, sliced 1" 1.5 cupsLemon grass - 1 stem, cut into 1' pieces and pounded ( optional for the authentic taste - if you care - good to get rid of the cold, sore throat, etc.) Kafir lime leaves 3 torn ( optional) or basil leaves - you can use dried too!Baby Carrots, raw, 5 large, slicedCelery, raw, 1 stalk, large (11"-12" long) choppedChicken broth - 2 cupsTamarind paste, 3/4 tsp with 3 cups of water for the traditional version OR Lemon juice - 4 tblsp.Salt to taste or 1/4 tspfor garnish:Cilantro, raw, 1 stem cut into 1/2 ' pieces with full leaves Small campiri tomatoes on the vine, 2 cut into 8 pieces, eachTofu shirataki noodles ( 1 pkg - prepare at the end - follow instructions to rinse, par boil, dry and use at the end). Just remember they do not freeze well, if you are freezing the soup.
Heat oil in a sauce pan and cook the shrimps in oil - set aside.
In the second portion of oil, brown the crushed garlic, hot red chili and roast, add onion, celery, and cook till transparent. Drop the lemon grass, kafir leaves, too . Follow with all the rest of the veggies in the following order - Mushrooms sliced big, carrots sliced, cabbage and sautee well. Add the chicken broth, tamarind water and bring to a boil. If using lemon juice, you will need to use more chicken broth. about 4 cups(If using chili paste, mix it with lemon juice ). Cook till veggies are almost tender. Asian broccoli or any greens add now since they lose their green color quick and cook fast anyway. Drop the shrimps and boil another minute. Drop all the garnish and serve immediately. Freezes well too!
Number of Servings: 5
Recipe submitted by SparkPeople user NITAFROMCT.
In the second portion of oil, brown the crushed garlic, hot red chili and roast, add onion, celery, and cook till transparent. Drop the lemon grass, kafir leaves, too . Follow with all the rest of the veggies in the following order - Mushrooms sliced big, carrots sliced, cabbage and sautee well. Add the chicken broth, tamarind water and bring to a boil. If using lemon juice, you will need to use more chicken broth. about 4 cups(If using chili paste, mix it with lemon juice ). Cook till veggies are almost tender. Asian broccoli or any greens add now since they lose their green color quick and cook fast anyway. Drop the shrimps and boil another minute. Drop all the garnish and serve immediately. Freezes well too!
Number of Servings: 5
Recipe submitted by SparkPeople user NITAFROMCT.
Nutritional Info Amount Per Serving
- Calories: 158.0
- Total Fat: 6.8 g
- Cholesterol: 31.9 mg
- Sodium: 342.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.6 g
- Protein: 8.3 g
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