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    You are in: Home / Recipes / Kung Tom Yam (Thai Prawn Soup) Recipe
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    Kung Tom Yam (Thai Prawn Soup)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    alohanoa's Note:

    Got this from a book entitled "The Complete Asian Cookbook" by Charmaine Solomon

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Shell and de-vein prawns. Wash prawn heads well, drain thoroughly.
    2. 2
      Heat oil in a saucepan and fry heads and shells of prawns until they turn pink. Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies. Bring to a boil, cover and simmer for 20 minutes or until prawns are cooked.
    3. 3
      Add fish sauce and lemon juice to taste. This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.
    4. 4
      Serve in a large tureen or in soup plates, sprinkled with sliced chili, coriander leaves and spring onions.

    Ratings & Reviews:

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    Nutritional Facts for Kung Tom Yam (Thai Prawn Soup)

    Serving Size: 1 (504 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 138.7
     
    Calories from Fat 34
    25%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 190.5 mg
    63%
    Sodium 1684.8 mg
    70%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.2 g
    4%
    Protein 21.2 g
    42%

    The following items or measurements are not included:

    lemongrass

    chili

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