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Spicy Tom Yam Zuppe di Pesce

  • 4servings
  • 70minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound whole shrimp

  2. 1/4 cup fresh lime juice

  3. 3 tablespoons fish sauce

  4. 1 tablespoon hot chili paste

  5. 1 tablespoon raw sugar

  6. 4 kaffir lime leaves

  7. 3 red Thai chiles

  8. 3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces

  9. One 2-inch piece galangal, peeled

  10. 1 pint cherry tomatoes, halved

  11. 2 cups straw mushrooms

  12. 8 ounces tilapia or other white fish, cut into 1-inch chunks

  13. 20 manila clams

Instructions Jump to Ingredients ↑

  1. Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth .

  2. Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia , clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal.

  3. Divide the soup among bowls and enjoy.

  4. Serves: 4; Calories: 277;Total Fat: 4 grams; Saturated Fat : 1 gram; Protein: 46 grams; Total carbohydrates: 13 grams; Sugar: 6 grams; Fiber: 1 gram; Cholesterol: 225 milligrams; Sodium: 1284 milligrams

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