Calorie counting doesn’t have to mean cutting back on taste, as this delicious tom yum seafood soup shows you how. With tender prawns and classic Thai flavours including tom yum and lemongrass, this simple soup is healthy and filling all-in-one. It only takes 30 mins to make and is the perfect dish come lunch time. This soup only has 4g of fat and 295 calories per serving. Garnish with fresh coriander leaves and serve.
- 50g tom yum or red Thai curry paste
- 100g button mushrooms, quartered
- 2 lime leaves
- 1 stick lemon grass, crushed
- 2-3cm piece of ginger, cut into thin matchsticks
- 400g packet mixed seafood, preferably raw, defrosted if frozen, eg, fruits de mer
- Dash of fish sauce
- 1tbsp palm or granulated sugar
- Squeeze of lime juice
- Coriander leaves, to serve
Pour 600ml water into a pan and add the tom yum, or Thai curry paste, mushrooms, lime leaves, lemon grass and ginger and bring to the boil. Simmer for about 5 mins. Add the seafood to the pan and cook for a few mins, until the prawns turn pink.
Add the fish sauce to the pan, then the palm or granulated sugar and lime juice to taste. Divide between 2 bowls and serve immediately with torn coriander leaves scattered on top.
Top tip for making Tom yum seafood soup
You could swap the prawns for chicken in this recipe too