Tom Yum Soup Recipe (Thai Spicy Soup)

Ingredients (Serves 4 | ~300g per serving):

• Water (1 liter)

• Lemongrass (30g), smashed and cut into pieces

• Kaffir lime leaves (4-5), torn

• Galangal (20g), sliced (or ginger as an alternative)

• Thai bird’s eye chilies (2-3), smashed

• Shiitake mushrooms (150g), sliced

• Tomato (100g), quartered

• Shrimp (200g), peeled and deveined

• Fish sauce (30ml, ~2 tbsp)

• Lime juice (30ml, 2 tbsp)

• Coconut milk (100ml)

• Fresh cilantro (10g), chopped, for garnish

Instructions:

1. Prepare the broth:

• In a large pot, bring 1 liter of water to a boil. Add smashed lemongrass (30g), torn kaffir lime leaves (4-5), sliced galangal (20g), and smashed bird’s eye chilies (2-3). Let the mixture simmer for 10 minutes to infuse the flavours.

1. Add vegetables and shrimp:

• Add sliced shiitake mushrooms (150g), quartered tomatoes (100g), and shrimp (200g). Cook for 5-7 minutes until the shrimp turns pink and the vegetables are tender.

1. Season the soup:

• Add fish sauce (30ml) and lime juice (30ml) to the soup. Stir and adjust seasoning to your taste, adding more fish sauce or lime juice if necessary.

1. Add coconut milk:

• Stir in the coconut milk (100ml) for a creamier texture and simmer for another 2-3 minutes.

1. Serve:

• Ladle the soup into bowls (~300g per serving) and garnish with fresh cilantro (10g).

Nutritional Information (Per 300g Serving):

• Calories: ~220 kcal

• Protein: 18g

• Fat: 12g

• Carbohydrates: 8g

• Fiber: 2g

• Sodium: ~900mg

Dietary Information:

• Gluten-Free: Yes (ensure fish sauce is gluten-free).

• Dairy-Free: Yes.

• Low-Calorie: Yes.

• Low-Carb: Yes.

• Paleo: Yes (if coconut milk is used).