Tom yum soup
A hot and sour Thai soup with prawns, mushrooms and lemongrass.
- 25 minto make
- 4portions
- Easyto cook
Ingredients
For 4 portions
- 250 g shrimp (raw, peeled)
- 150 g mushrooms
- 2 medium tomato
- 30 g lemongrass
- 3 centimeters galangal
- 2 small red chilli peppers
- 2 Tbsp fish sauce
- 3 Tbsp lime juice
- 1 cube chicken stock cube
- 1,000 ml tap water
- 1 Tbsp fresh coriander
Method
- Simmer the water, stock cube, lemongrass, sliced galangal and chillies for 10 minutes.
- Add the sliced mushrooms and tomatoes and cook for 3 minutes.
- Add the prawns and cook until pink.
- Season with the fish sauce and lime juice and top with coriander.
Nutrition
| A portion (449 g) | 100 g | |
|---|---|---|
| Energy | 94 kcal | 21 kcal |
| Protein | 15.3 g | 3.4 g |
| Carbohydrate | 8.1 g | 1.8 g |
| of which sugars | 3.1 g | 0.7 g |
| Fat | 0.9 g | 0.2 g |
| of which saturates | 0 g | 0 g |
| Fibre | 1.3 g | 0.3 g |
| Salt | 3.5 g | 0.8 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 1.53 kg | 3.42 kg |
| Nutrient pollution (N eq) | 14.18 g | 31.6 g |
| Land use for a year | 0.32 m² | 0.71 m² |
| Water use | 373 l | 832 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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