Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
Okay, I very rarely review recipes, but I had to on this one. My non-english speaking Vietnamese girlfriends mom gave me a thumbs up for this dish. I did of course make changes: Used 8 cups of ...
of course i added my own little twist! home-made fish/shrimp stock! A+
Just what I needed to use up some limes. Easy preparation, quick and delicious meal. I used large shrimp--made the shrimp broth with the shells, then proceeded with the recipe.
I am going to rate this a 5 because my family LOVED it. I was looking for a totally different hot and sour soup, so it didn't satisfy me. It was not hot at all, even in the least bit. it was alr...
Yum! my mom makes this all the time on cold days! I love the spicy/sour combination. Reallt works if you have a cold! :)
OMG!!! Anytime I make shrimp, either grilled, bbq, or just boiled, I take the shells and cook down a stock with a small amount of water with the leftover shells. I had 8 cups sitting in my freez...
This soup was super hot and sour just as it claimed and I wouldn't change a thing except for maybe using some bean sprouts for garnish next time. Thanks for sharing!
My BF and I made this this weekend. He wanted a soup that reminded him of one he used to get from a Thai woman at a restaurant when he wasn't feeling good. We made a stock with the shrimp shell...
Absolutely Loved IT! It's superb, but a milder and easier version of the Thai soup~Tom Yum Goong. I added red curry paste and tamarind sauce; tripled the mushrooms~oyster and button. Finish o...