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Tom Yum with Shrimp and Fish

An exotic, tasty soup made right at home! There are tons of recipes for this soup, something for every taste. Today I want to share the one my family fell in love with. Of course you won't make a dish like this every day, but it's a nice way to shake up your usual menu now and then. The soup comes out sweet-and-sour with a gentle kick. Definitely bookmark this recipe!

AnnaWiAuthor avatar
Recipe author
Tom yam with shrimp and fish
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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 83 % 5 g
Fats 0 % 0 g
Carbohydrates 17 % 1 g
23 kcal
GI: 100 / 0 / 0
    1. Boil the fish — I use cod here. Feel free to pick any fish you like. Add salt and spices to the broth. Cook until the fish is done. 2. Strain the broth, then add the chopped tomato and the lime juice. 3. Add the peeled jumbo shrimp to the soup. 4. Cook for a couple of minutes. Return the boned fish to the soup and sprinkle with the herbs. Our Thai fish-broth soup is ready!

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
  • Tomatoes - 23  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Lime juice - 10  kcal/100g
  • Lemongrass - 104  kcal/100g
  • Cod fillet - 80  kcal/100g

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