Tomyam Fish Soup

The weather was cloudy out there. It is time to eat the soupy and warm. This time, we present the soupy menu for lunch.







Ingredients:
  • 150 grams of snapper fillets
  • 800 ml of chicken broth
  • 150 grams of round and medium straw or button mushrooms
  • 4 stalks of scallions or coriander leaves, cut into 2 cm oblique
  • 8 bird's chilies, different colors
  • 3 stalks of lemongrass, take the base, cut into 3 cm oblique
  • 8 kaffir lime leaves, discard the bones leaves
  • 1 cm of galangal
  • 2 tablespoons of lime juice
  • 4 tablespoons of salty soy sauce
  • 1 tomato, cut
  • 1 piece of Japanese tube tofu, cut into thin 1 cm
  • 1 tablespoon of unsaturated cooking oil
  • 2 teaspoons of roasted shrimp paste, puree
  • 1 tablespoon of sour tamarind
Seasoning mashed:
  • 1 curly red chili
  • 2 red onions
  • 2 cloves of garlic
  • 1 teaspoon of dried shrimp, soak
  • 5 sprigs of cilantro
How to make:
  • Saute the crushed spices until fragrant.
  • Enter the shrimp paste, soy sauce, tamarind water. Bring to a boil. Set aside.
  • Boil chicken broth. Enter tomatoes, lemongrass, galangal, kaffir lime leaves, bird's chilies. Cook for 3 minutes.
  • Give soy sauce, lime juice and seasoning.
  • After boiling again, put the fish, Japanese tofu and cilantro. Simmer about 3 minutes back.
For four servings.
Nutritional facts per serving:
  • Calorie: 145 kcal
  • Protein: 16.3 grams
  • Fat: 6.3 grams
  • Carbohydrate: 9 grams
  • Fiber: 2.3 grams

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