Tom Yum soup! I’ve yet to meet anyone who does not like this soup! Even my three adolescents, love this. If like me, your stomach is groaning after a december diet of raclette and Christmas cake (!) you will enjoy this naturally light and delicious Tom Yum soup.
Soups are a high volume, generally low calorie food, so perfect for filling you up, while being low in calories. This soup is less than 200 calories per serving, perfect for a light lunch or a a snack. It’s also a good choice for anyone following an intermittent fasting diet or trying to reduce their calorie intake. For a more substantial recipe, you can serve it with rice or thai noodles. Black rice makes a striking contrast to the with the red and pink hues of the soup. Vegans can replace the prawns with smoked tofu which can be added to the soup with the tomatoes.
Tom Yum Soup a la Charlotte
Preparation: 10 minutes
Cooking: 10 minutes
1l vegetable stock
2 cm stick of lemon grass
1 tablespoon fresh ginger
1 tsp shrimp paste (Tom Yum Paste)
1 tbsp fish sauce
12-16 fresh uncooked prawns
1 red or green chili
Handful of mushrooms
Handful of cherry tomatoes
Handful of fresh coriander, chopped
Juice of 1 lime
Pour the vegetable stock into a large casserole, and heat gently. Finely chop the lemon grass and the ginger and add to the casserole together with the shrimp paste and the fish sauce.
Wash and peel the prawns if necessary. Wash and finely slice the mushrooms and chili. Add the mushrooms, chili and prawns to the casserole. Cover and let the vegetables and prawns cook in the stock for 5 minutes. The prawns will turn pink once they are cooked.
Wash and slice the cherry tomatoes. Add to the casserole and cook for a further minute. Remove from the heat. Add the coriander and lime juice.
Spoon into soup bowls and serve with a smile!