Spicy Lemongrass Broth Soup — Tom Yum Soup
Around 25% fewer calories and significantly lower sodium, homemade low-sodium broth replacing standard stock and oil reduced throughout, with the authentic lemongrass, galangal, kaffir lime, fish sauce, and chilli heat and the characteristic hot-sour balance of the classic Thai soup.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and set aside 400g king prawns. Bruise and cut 4 lemongrass stalks into 3cm lengths. Slice 40g fresh galangal. Tear 8 kaffir lime leaves and 300g mushrooms. Halve 200g cherry tomatoes. Bruise 6 bird's eye chillies lightly.
Simmer
Bring 1400ml low-sodium stock to a simmer over medium heat. Add lemongrass, galangal, kaffir lime leaves, and chillies; simmer 8 to 9 minutes until fragrant and infused.
Build
Add torn mushrooms and halved cherry tomatoes to the stock. Simmer 3 minutes until mushrooms soften slightly and tomatoes begin to break down.
Simmer 2
Add 400g peeled king prawns to the broth. Cook 2 to 3 minutes over medium heat until prawns turn just pink and opaque throughout—do not overcook.
Finish
Remove from heat. Season with 4 tbsp fish sauce, 6 tbsp lime juice, and 2 tsp coconut sugar. Taste and adjust balance—soup should be hot, sour, salty, and lightly sweet.
Plate
Ladle soup into two deep bowls. Scatter fresh coriander and sliced red chilli on top. Serve immediately; lemongrass and galangal are not eaten.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.