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dry-tom-yum-recipe

Dry Tom Yum Recipe

A delicious and spicy dry version of the classic Tom Yum soup.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 200 g Shrimp peeled and deveined
  • 1 cup Mushrooms sliced
  • 2 tablespoon Tom Yum paste
  • 1 cup Coconut milk
  • 2 cloves Garlic minced
  • 1 tablespoon Fish sauce
  • 1 tablespoon Lime juice freshly squeezed
  • 1 teaspoon Sugar
  • 1 cup Water
  • 2 tablespoon Vegetable oil

Instructions 

  1. 1. Heat the vegetable oil in a wok over medium heat.
  2. 2. Add the minced garlic and sauté until fragrant.
  3. 3. Add the shrimp and cook until they turn pink.
  4. 4. Add the Tom Yum paste and stir well.
  5. 5. Pour in the coconut milk and water, bring to a boil.
  6. 6. Add the mushrooms and cook until tender.
  7. 7. Season with fish sauce, lime juice, and sugar. Stir well.
  8. 8. Serve hot with steamed rice.

Nutritional Value

Calories: 250kcal | Carbohydrates: 10g | Protein: 20g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Dry Tom Yum, Spicy
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