Tom Yum Goong (Hot and Sour Soup Thai Style) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Quick and easy, light and satisfying Bangkok style Tom Yum Goong with a side of Ginger Snow Peas. Ingredients:
6 cups reduced-sodium fat-free chicken broth |
4 slices lime zest (long strips) |
1 (4 inch) lemongrass, halved and crushed |
1/2 habanero pepper, minced |
1 cup shiitake mushroom, thinly sliced |
1/2 lb large shrimp, peeled and deveined |
1/4 cup lime juice |
2 teaspoons nam pla, sauce |
1 medium tomato, cut into wedges |
2 green onions, thinly sliced |
1 cup light coconut milk |
2 tablespoons fresh cilantro, chopped |
1 1/2 teaspoons dark sesame oil |
3 cups snow peas, trimmed |
1 teaspoon fresh ginger, minced |
2 tablespoons low sodium soy sauce |
1/2 teaspoon black pepper |
Directions:
1. Combine chicken broth, lime rind, lemongrass, and habanero in a large saucepan and bring to a boil. Cook 5 minutes.
2. Heat dark sesame oil in a large nonstick skillet over medium-high heat. Add snow peas and fresh ginger to pan then sauté 3 minutes.
3. Add mushrooms and shrimp to broth in saucepan. Cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan and cook 2 minutes.
4. Remove soup from heat then stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves. Serve.
5. Stir the soy sauce and black pepper into the snow peas and serve.
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