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Tom Yam in a slow cooker

Sweet and sour spicy Thai soup with a bright rich taste! I recently cooked Thai soup, my husband really liked it, I want to share the recipe for its preparation. I must say right away that there is a little deviation from the classic recipe here. Since it's too spicy for us, I added less chili pepper. I cooked in a slow cooker, because in my opinion it turns out to be much tastier.I highly recommend treating your family with this exotic and very tasty soup!
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Tom yam in a slow cooker
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 % 6 g
Fats 30 % 3 g
Carbohydrates 10 % 1 g
58 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

1. Pour chicken broth into a bowl and put it on the "cooking" mode for 20 minutes.

2. Cut the champignons and tomatoes and onions into cubes. We put it in a hot broth. Add spices and salt. Defrost the sea cocktail.

3. We put the shrimp and seafood in the broth, as soon as it boils, add coconut milk and squeeze lime juice. Put chili pepper to taste.

Cook for a couple of minutes and turn it off.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81   kcal/100g
  • Boiled shrimp - 95   kcal/100g
  • Shrimps peeled frozen - 60   kcal/100g
  • Fresh shrimp - 97   kcal/100g
  • Onion - 41   kcal/100g
  • Tomatoes - 23   kcal/100g
  • Champignons - 24   kcal/100g
  • Coconut milk - 230   kcal/100g
  • Salt - 0   kcal/100g
  • Chili pepper - 40   kcal/100g
  • Broth - 15   kcal/100g
  • Lime juice - 10   kcal/100g
  • Lemongrass - 104   kcal/100g
  • Sea cocktail - 95   kcal/100g

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