Thai · Dinner
Spicy Sour Shrimp Soup (Low-Calorie)
Chicken tom yum style soup built on a fragrant lemongrass and ginger broth, simmered with lean chicken breast, mushrooms and tomato. Balanced with lime juice, fish sauce and fresh chili, it is brothy rather than creamy, finished with cilantro and scallion, served hot.
$5
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
278Calories
42.1gProtein
6.8gFat
10.8gCarbs
4.9gSugar
2.3gFiber
1780mgSodium
133mgChol
1.8gSat Fat
980mgPotassium
55mgCalcium
2.4mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Slice chicken breast thinly, bruise lemongrass stalk with a knife back, quarter mushrooms, slice ginger and chilies.
2
Simmer
Bring chicken stock to a boil over high heat, add lemongrass, kaffir lime leaves and ginger; simmer 5 minutes over medium heat until fragrant.
3
Poach
Add sliced chicken to simmering broth over medium heat for 5–6 minutes until opaque and firm throughout.
4
Finish
Stir in mushroom, tomato, sliced chilies, fish sauce, lime juice and chili powder; simmer 4 minutes over medium-low heat until mushrooms soften.
5
Plate
Ladle soup into a deep bowl and scatter cilantro and scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 3 cups720ml chicken stock
- 22 stalk lemongrass
- 44 kaffir lime leaves (or substitute 1 tsp lime zest)
- 11 inch (30g) fresh ginger
- 44 small red chilies
- 7 oz200g mushroom
- 1/2 cup90g tomato
- 2 tbsp2 tbsp fish sauce
- 4 tbsp60ml lime juice
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp cilantro
- 22 scallion
