Calories
Protein
Carbs
Fats
PRAWN TOM YUM SOUP
Servings: 2
Nutritional values per serving:
calories 155, protein 17g, fat 2g (saturated 0.6g), carbs 14.8g (sugar 12.1g), sodium 5.63g
INGREDIENTS
- 1 tbsp canola oil
- 10 cherry tomatoes, halved
- 1 large or 2 small shallots, finely sliced
- 1 chicken or vegetable stock pot made up to 1 litre
- 2 stalks lemongrass, lightly crushed
- 1 red bell pepper, deseeded & thinly sliced
- 1 small bunch (about 15g) coriander, stalks separated & finely sliced
- 1 -2 red chillies, or to taste
- 1 clove of garlic, thinly sliced
- 2cm piece of galangal or ginger, thinly sliced
- juice of 1 lime
- 4 kaffir lime leaves (optional or add zest of 1 lime)
- 75g shiitake mushrooms, thickly sliced
- 160g raw king prawns
- 2 – 3 tbsp Thai fish sauce, to taste
- 1 tsp palm sugar or brown sugar, to taste (optional)
- 3 – 4 sprigs Thai basil, torn (optional)
METHOD
- Add the canola oil, tomatoes and shallots to a large saucepan on medium-high heat and cook for about 4 minutes, or until the tomatoes have softened.
- Add the stock, lemongrass, bell pepper, coriander stalks, chilli, garlic, galangal, lime juice and lime leaves to the saucepan and simmer over medium heat for 15 minutes.
- Add the mushrooms and prawns and cook for a further 3 to 4 minutes, or until the prawns turn pink and are cooked through.
- Add fish sauce and sugar (optional) to taste. Stir in half the coriander and basil leaves. Taste and add more fish sauce and sugar if desired Remove the lemongrass stalks.
- Pour into bowls and garnish with the remaining coriander and basil.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food