Thai ‘Tom Yum’ Prawn Soup
This beautiful-looking soup is bursting with flavour. You’ll need to get some of the ingredients at an Asian grocery store. Add fish sauce for a zesty option (you can find it in most grocery stores), but skip it if you’re watching your sodium intake.
Best Health Magazine, November 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 12 prawns raw, unpeeled
- 2 stalks lemon grass trimmed and crushed
- 6 kaffir lime leaves
- 1-in. piece ginger sliced in rounds
- 2 tbsp tamarind paste
- 3 cups fresh pumpkin peeled and diced
- 1 cup whole oyster mushrooms
- 8 cherry tomatoes halved
- 2 green onions finely sliced
- 3 limes juiced
- 1 large red chili seeded and finely chopped
- 1/4 cup fish sauce (optional)
- Coriander and mint leaves for garnish
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Peel and devein prawns, reserving the shells. Heat 6 cups (11/2 L) of water in a large saucepan. Add prawn shells, lemon grass, lime leaves, ginger and tamarind. Bring to a boil, then strain into a large bowl. Return stock to pan and bring back to a boil. Add pumpkin, reduce heat to low and simmer for six minutes.
- Add prawns. As they turn pink, add mushrooms, tomatoes, green onions, lime juice, chili and fish sauce (if using). Stir. Season to taste. Garnish with coriander and mint leaves.
Recipe Notes
Per serving: 98 calories, 7 g protein, 1 g fat (0 g saturated fat), 18 g carbohydrates, 4 g fibre, 32 mg cholesterol, 49 mg sodium
