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