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    You are in: Home / Recipes / Spicy Tom Yum Soup Recipe
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    Spicy Tom Yum Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    Pam #5's Note:

    A knock off from our favourtie Vietnamese restaurant. I soak the vegetables in a salt water brine to keep them from getting mushy, but this step is not necessary. Yield time includes soaking time. This soup is really quick and easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 tablespoons tom yum paste (available at Asian grocers)
    • 2 large firm tomatoes (cut into large chunks)
    • 20 mushrooms (cut into large chunks)
    • 15 small green round eggplants (chinese style, cut into quarters)
    • 1 lb shrimp, peeled
    • 1 (4 ounce) envelope Knorr vegetable soup mix (or any other stock)
    • 8 cups water
    • 1/2 bunch cilantro, chopped
    • 4 tablespoons red chili paste (also available at Asian grocers)

    Directions:

    1. 1
      soak eggplants, mushrooms and tomatoes in a salt water brine for 1/2 hour.
    2. 2
      boil water with soup mix (or broth).
    3. 3
      stir in Tom Yum Paste
    4. 4
      stir in vegetables (drained from water) and shrimp.
    5. 5
      Bring back to boil and then reduce heat to simmer.
    6. 6
      add cilantro red chili paste to season and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Spicy Tom Yum Soup

    Serving Size: 1 (1427 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 367.2
     
    Calories from Fat 31
    67%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 110.8 mg
    36%
    Sodium 1110.4 mg
    46%
    Total Carbohydrate 70.3 g
    23%
    Dietary Fiber 36.4 g
    145%
    Sugars 26.6 g
    106%
    Protein 25.7 g
    51%

    The following items or measurements are not included:

    tom yum paste

    red chili paste

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