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| Chất dinh dưỡng | Mỗi khẩu phần1 small bowl (approx. 320 g) | Mỗi phần320 g |
|---|---|---|
| Sugar | 4.2 g | 4.2 g |
| Energy | ~680 kJ | ~680 kJ |
| Sodium | 1120 mg | 1120 mg |
| Protein | 18 g | 18 g |
| Fat, total | 5.5 g | 5.5 g |
| Carbohydrate | 9.8 g | 9.8 g |
| Saturated fat | 1.2 g | 1.2 g |
Spicy and sour Tom Yum soup with fresh prawns, squid and mushrooms. No noodles.
Aromatic seafood broth infused with lemongrass stalks, fresh kaffir lime leaves, sliced galangal root, peeled succulent prawns, tender scored squid pieces, straw mushrooms, broccoli florets, baby corn cuts, fresh red chillies, Thai roasted chili paste (nam prik pao), premium fish sauce, fresh lime juice, chopped coriander sprigs.
Seafood Tom Yum soup (súp Tom Yum hải sản) is a fiery Southeast Asian masterpiece that honors Thailand's legendary hot and sour flavor profile. Reconstituted elegantly across urban Vietnamese menus, this comforting soup focuses on 'Tom Yum Goong/Talay' techniques—simmering medicinal roots like galangal and lemongrass together with chili jam and fresh citrus juices to form a sharp, stimulating broth that amplifies the natural sweetness of premium ocean seafood.
Contains crustacea (prawns, shrimp paste elements in Tom Yum paste), molluscs (squid), and fish (fish sauce broth base). Prepared in a commercial kitchen environment that also handles peanuts, sesame, soy, gluten, and dairy.
Best enjoyed immediately while piping hot to experience the full brilliance of the fresh citrus and herbal aromatics. Due to the sensitive nature of seafood, leftovers should be stored in an airtight container in the refrigerator and consumed within 24 hours.
If storing leftovers, allow the soup to cool completely to room temperature before securing the container lid to prevent condensed water from diluting the robust herbal profile.
To reheat, transfer the soup into a small saucepan and bring to a gentle simmer over medium heat for 3 to 4 minutes until steaming throughout. Avoid rolling boils or over-microwaving to prevent the prawns and squid from turning tough.
Serve steaming hot in a ceramic bowl. Crowned with a fresh sprig of coriander and sliced red chili, this small starter portion acts as a perfectly bracing opening act before substantial rice or stir-fry mains.
