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Quick and easy Thai hot and sour shrimp soup (tom yom koong)
SOUP CHICK7Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups low sodium store bought chicken stock (or homemade, or mushroom stock)
- 1/2 lb. medium shrimp (31-40 size, or whatever you have, raw with the shells on)
- 1/2 tsp. sambal oelek (or to taste)
- 6 mushrooms (sliced)
- 1/2 tsp. lime zest (plus the juice of 1/2 lime)
- 1 Tbsp. fish sauce
- 3 cilantro leaves (for garnish, optional)
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