Tom Yum Prawn Soup
Serves 2 | 229 calories 20g protein per serving
This is my quick and easy creamy version of the classic Thai Tom Yum Soup made with coconut milk (tom kha). It's sweet, it's salty and tastes absolutely delicious. A perfect dinner party starter or easy midweek lunch it comes in at 229 calories and 20g protein per serving. Lets go:
Ingredients:
- Half pack cherry tomatoes halved
- Half pack button mushrooms sliced halved
- 2 lemongrass sticks or 1 tbsp lemongrass puree
- 3-4 garlic cloves minced
- 1 tbsp chopped galangal (use ginger as substitute if you cannot source)
- 1 large shallot finely sliced
- 3 lime leaves
- King Prawns 150g sustainably sourced where possible
- 200ml lighter coconut milk
- 500ml chicken stock
- 1 1/2 tbsp fish sauce
- 1 tbsp soy sauce
- Half lime juiced
- 1 tsp sugar
- 1 tsp chilli oil (optional if you like it hot)
Garnish: (Optional)
- Few wedges of fresh lime
- 1 tbsp fresh coriander
- 1 tsp chopped Birdseye chillies
Method:
- In a large pan add 500ml chicken stock and 2 lemongrass stalks, bring to a simmer for 5-7 minutes until lemongrass stalks have softened.
- Add the shallots, minced garlic, galangal or ginger, lime leaves, 1 1/2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, juice half a lime, handful of cherry tomatoes & mushrooms. Stir then place a lid over loosely and put on low to simmer for 10 minutes.
- Add the raw prawns to the soup and cook through for 2 minutes until cooked, stir in the coconut milk then add 1 tbsp chilli oil (if you like it hot) and you’re ready to serve. Garnish with a wedge of lime, sprinkle fresh chilli (if you like it hot) and sprinkle of coriander.
Note: To adjust to your taste for more sweet add sugar, salt add fish sauce and sour add lime. If you want the clear version of this soup don’t add the coconut milk at the end.
