Low Calorie Tom Yum Soup
This hot and sour Tom Yum Soup recipe takes just 25 minutes to make, and is only 174 calories for 1.5 cups!I was able to cut cook time by using chicken broth, and by skipping boiling the of the shrimp heads. Traditional, not exactly. But this quick recipe is for the busy cook who needs to be able to make dinner from start to finish in just 25 minutes. This Tom Yum Soup with shrimp has over 33g of protein per serving! It's a great weeknight meal, and when shrimp is on sale, an inexpensive one too!
Equipment
- Large pot
Ingredients
- 6 cups low-sodium chicken broth
- 1 stalk lemongrass
- 3 cloves garlic chopped or grated
- 2 tablespoons ginger minced or grated
- ½ teaspoon chili flakes
- 3 lime leaves
- ¾ cup mushrooms your favorite, sliced
- 18 medium raw shrimp peeled and cleaned
- 2 cups cherry tomatoes halved
- ¼ cup canned light coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- ¼ cup fresh cilantro
Instructions
- In a large pot bring the chicken broth to a low boil over medium-high heat.
- Meanwhile, prepare thee lemongrass: Slice the bottom 1/3 of the lemongrass stalk off and set aside the top. Finely mince the bottom 1/2 of the stalk and keep the upper part whole. Add all to the pot of chicken broth as you work.
- Boil the chicken broth and lemon grass for 5 minutes, until fragrant.
- Reduce the heat to medium heat and add in the garlic, ginger, chili, lime leaves, and mushrooms to broth. Simmer for 5 minutes.
- Add in the shrimp, and cherry tomatoes. Simmer for 5 minutes, until the shrimp are pink.
- Lower the heat to low and add in the coconut milk and fish sauce.
- Serve in bowls with fresh cilantro sprinkled over the top.
Nutrition
Serving: 1.5cupsCalories: 174kcalCarbohydrates: 4.8gProtein: 33.3gFat: 3gSaturated Fat: 1.8gCholesterol: 261mgSodium: 1679mgPotassium: 487mgFiber: 0.9gSugar: 2.3gCalcium: 3mgIron: 1mg
Tried this recipe?Let us know how it was!