Thai · Dinner
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.
$$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
185Calories
28gProtein
2gFat
12gCarbs
4gSugar
2gFiber
1180mgSodium
172mgChol
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Instructions
1
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.
2
Simmer
Bring 1400ml low-sodium stock to a simmer over medium heat. Add lemongrass, galangal, kaffir lime leaves, and chillies; simmer 8 to 10 minutes until fragrant and infused.
3
Build
Add torn mushrooms and halved cherry tomatoes to the stock. Simmer 3 to 4 minutes until mushrooms soften slightly and tomatoes begin to break down.
4
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.
5
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.
6
Plate
Ladle soup into two deep bowls. Scatter fresh coriander and sliced red chilli on top of each. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) raw king shrimp
- 1400ml (5.75 cup) chicken or prawn stock
- 4 lemongrass stalks
- 40g (1.4 oz) fresh galangal
- 8 kaffir lime leaves
- 6 bird's eye chillies
- 300g (10.6 oz) oyster or shiitake mushrooms
- 200g (7.1 oz) cherry tomatoes
- 4 tbsp fish sauce
- 6 tbsp lime juice
- 2 tsp coconut sugar
- 15g (small handful) fresh coriander
- 2 red chillies