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Tom Yum with Squid

Vibrant, refined, with a delicate aroma of seafood and lime! This seafood soup comes out really tasty, rich, and citrusy. It's not too hard to make — the process is the same as for any soup. You can add whatever seafood you like: shrimp, squid, mussels, octopus, or oysters all work well.

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Tom yam with squid
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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 10 % 1 g
Carbohydrates 30 % 3 g
31 kcal
GI: 100 / 0 / 0
    1. Take jumbo shrimp; if frozen, thaw them ahead of time. Peel off the shells. 2. Halve the fresh mushrooms and slice them thin. 3. Peel the membrane off the squid and cut it into half-rings. 4. Cut the tomato into small cubes. 5. Pour water (or broth, if you prefer) into a pot and bring to a boil. Add the mushrooms and tomato, cook for 15 minutes, then add all the remaining ingredients. Salt to taste. Ladle into bowls, sprinkle with herbs, and invite everyone to try this Thai-style soup!

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
  • Champignons - 24  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Water - 0  kcal/100g
  • Lime juice - 10  kcal/100g
  • Lemongrass - 104  kcal/100g
  • Squid carcass - 96  kcal/100g

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