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Tom Yam Kukg Recipe
|Shrimp in the shell||2 Pound|
|Water||1 1⁄2 Quart|
|Chopped lemon grass/Grated lemon rind||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Whole dried chili||2|
|Fish sauce||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Red chilli||1 , finely chopped|
|Scallions||3 , chopped|
|Chopped coriander leaves||2 Tablespoon|
Serving size: Complete recipe
Calories 1051 Calories from Fat 150
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 1378.9 mg
Sodium 2533.2 mg105.6%
Total Carbohydrates 28 g9.3%
Dietary Fiber 5.5 g21.9%
Sugars 7.3 g
Protein 188 g376.5%
Vitamin A 137.2% Vitamin C 110.9%
Calcium 54.8% Iron 138.9%
*Based on a 2000 Calorie diet
Put the shells and heads into a large saucepan and pour over the water.
Stir in the lemon grass or rind, ginger, lemon or other leaves and whole chillis and bring to the boil.
Reduce the heat to low and simmer the mixture for 10 minutes.
Remove from the heat, strain the stock and set it aside.
Pour the stock into a second saucepan and return to the boil.
Stir in the fish sauce and lemon juice, then stir in the prawns (shrimp).
Cook over moderate heat for 5 minutes, or until they are cooked through.
Stir in the chopped chilli, spring onions (scallions) and coriander leaves and remove from the heat.Transfer the mixture to a warmed tureen and serve at once.