Spicy Tom Yam Zuppe di Pesce
- Total:
- 1 hr 10 min
- Prep:
- 15 min
- Inactive:
- 20 min
- Cook:
- 35 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 277
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 225 milligrams
- Sodium
- 1284 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 1 grams
- Protein
- 46 grams
- Sugar
- 6 grams
Ingredients
- 1 pound whole shrimp
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon hot chili paste
- 1 tablespoon raw sugar
- 4 kaffir lime leaves
- 3 red Thai chiles
- 3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces
- One 2-inch piece galangal, peeled
- 1 pint cherry tomatoes, halved
- 2 cups straw mushrooms
- 8 ounces tilapia or other white fish, cut into 1-inch chunks
- 20 manila clams
Directions
Watch how to make this recipe.
Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth. Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal. Divide the soup among bowls and enjoy.
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