Ingredients
| Sour & spicy prawn soup | |
| 10 g (2 small, 5 x 1 cm) | Sea prawns |
| 10 g (1 tbsp) | Shallot bulbs |
| 10 g (1 tbsp) | Oyster mushroom |
| 30 g (2 small, 4x3 cm) | Lime |
| 10 g (1 tbsp) | Lemon grass |
| 2 g (1 tbsp) | Kaffir lime leaves |
| 5 g (1 tbsp) | Bird chili |
| 8 g (1 tbsp) | Fennel common leaves |
| 2 ml (½ tsp) | Fish sauce |
| 2 g (1 tbsp) | Coriander |
| Stir-fried mixed vegetables | |
| 60 g (1 cup) | Cabbage |
| 30 g (2 tbsp) | Baby corn |
| 35 g (½ cup) | Fresh jew‘s ear mushroom |
| 30 g (2 tbsp) | Garden peas |
| 30 g (2 tbsp) | Sweet pepper |
| 2 ml (½ tsp) | Fish sauce |
| 2 g (½ tsp) | White sugar |
| 15 ml (1 tbsp) | Soybean oil |
| 2 g (1 tbsp) | Garlic |
| 180 g (1 ½ cups) | Steamed rice |
Cooking Instructions
Sour & spicy prawn soup (Tom Yum Kung)
Clean prawns and mushroom, peel shells and devein the prawns, then divide mushroom
in two. Wash lemongrass, kaffir lime leaves, fresh chilies and shallot, then pat dry. Slice
lemon grass stem, tear kaffir lime leaves in halves (remove central stems), pound chilies
and slice in halves, and coarsely chop coriander. Pour water in a pot, bring to the boil over
medium-high heat, add sliced lemon grass and torn kaffir lime leaves and leave them to
boil for about 5 minutes. Add prawns and mushroom, bring to the boil for 2–3 minutes,
turn off the heat. Season with fish sauce, lime juice, and pounded chilies, then taste adding
more seasoning if necessary. Add chopped coriander and stir thoroughly. Put "Tom Yum
Kung" in a bowl and serve immediately.
Stir-fried mixed vegetables (Pad Pak Raum)
Heat oil briefly in the pan. Then add the minced garlic and stir to combine. Season with sugar and fish sauce. Add blanched vegetables into the pan. Stir well to combine. Ready to serve.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 433 kcal | Energy |
| 9.0 g | Protein |
| 111.5 mg | Phosphate |
| 795 mg | Sodium |
| 541 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |