This is an easy recipe for tom yum soup, a popular sour and spicy Thai soup with bold flavours. It contains lemongrass, galangal, kaffir lime leaves, chilli and lime for a most authentic taste. At only 97 calories per serving, this is a great dish if you’re looking to lose weight or keep those kilos off!
The great thing about this clear tom yum soup recipe is that you can chuck almost any vegetable you want and it’ll soak up the spicy flavours beautifully. Whatever you have at home, just add! Tomato, broccoli, mushrooms, bok choy, kai lan, baby corn, zucchini, capsicum etc. The only limit is your imagination!
Anyone who’s been to Thailand and tried the real stuff will know tom yum paste in the supermarkets doesn’t quite cut it. But if you’re strapped for time, this is an option (although beware of the sodium content!).
If you want to make this tom yum soup recipe taste authentic, you can cook the stock with the prawn heads and shells in step 1. In the past, prawns were thought of as ‘unhealthy’ and high in cholesterol. However, we now know that cholesterol from food does not correlate with cholesterol in the blood. 25% of your blood cholesterol comes from the food you eat, the rest comes from your own liver producing it. The US Dietary Guidelines has lifted the recommendation to limit dietary cholesterol in 2015. In fact, prawns are low in saturated fat, high in omega-3 fatty acids, and are perfectly fine to have as a source of protein. So enjoy this delicious soup without guilt!
You can also make this a complete meal by adding some cellophane noodles or brown rice bee hoon.
Yummiest Tom Yum Soup Recipe
Serves: 4 Time: 30 mins
- 300g prawns, shells removed
- 800ml reduced-salt vegetable stock
- 8 kaffir lime leaves
- 4 stalks crushed lemongrass
- 2 pieces red chillies, seeded and sliced
- 1 piece galangal
- 400g straw mushrooms, drained and halved
- Coriander and lime wedge, to garnish
1. In a medium pot, bring to a boil vegetable stock, lime leaves, lemongrass, chillies and galangal. Once boiling, simmer for 15 minutes.
2. Throw in prawns and straw mushrooms. Simmer further for 5 minutes until well done.
3. Garnish with coriander and lime wedge. Serve hot.