Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor.
Ingredients
20 shrimp, medium size
4 cups chicken broth / soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1 14 oz cup straw mushroom
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (Serrano peppers are a good substitute)
2 tablespoons "prik pao" roasted chile in oil
2 T lite coconut milk (optional)
Fresh cilantro for garnish
4 cups chicken broth / soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1 14 oz cup straw mushroom
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (Serrano peppers are a good substitute)
2 tablespoons "prik pao" roasted chile in oil
2 T lite coconut milk (optional)
Fresh cilantro for garnish
Method
Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.
Serves 4
2 points per serving - 100 calories, 3g fat, 2g fiber.
Extracted from Weight Watcher's123 Recipes
