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Thai Hot and Sour Soup (Tom Yum Kung)
Book Information
The Professional Chef (8th Edition)
Page: 446
Ingredients
Chicken Stock (page 351)
Cilantro
Fish Sauce
Galangal
Kaffir Lime Leaf
Lemongrass
Lime Juice
Red Curry Paste (page 464)
Shrimp
Straw Mushroom (Can)
Thai Bird Chile
Tomato
Vegetable Oil
Tags
Soups