“This is a very spicy and tasty Asian style soup that is easy to prepare. It is slightly exotic and will impress friends, so make it for a large gathering. Try garnishing with fresh cilantro.” - by Ian Braund
Ingredients
Adjust Servings
Original recipe yields 18 quarts
Directions
- In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil.
- Add chicken stock and simmer for 5 minutes.
- Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. At this point also season with salt.
- Add seaweed, garnish with cilantro and serve.
Nutrition
Amount Per Serving (40 total)
- Calories
- 134 cal
- 7%
- Fat
- 3.1 g
- 5%
- Carbs
- 6.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Brought down to smaller no of servings. Did not have karengo, used other sea weed but the soup was good...." See more"
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