Tom Yum with Prawns
Recipes · Lunch · Recipe, Typed Supps
Hot, sour, and about 120 calories a bowl. The most flavour-per-calorie dish in the library.
Allergens and patterns
Contains crustaceans, fish. Fits: Pescatarian, Keto, Gluten-free.
Ingredients
- 12 large, peeled (300g) Prawns — In for the last two minutes only. Prawns go from translucent to rubber in about ninety seconds.
- sliced (150g) Mushrooms — They soak up the broth, which is the point — each one becomes a mouthful of soup.
- 2, juiced (50g) Lime — Off the heat, always. Boiled lime juice turns bitter and flat.
- 1 1/2 tbsp (25g) Fish Sauce — The salt and the savoury depth in one bottle. Balanced against the lime, roughly equal parts.
- sliced (20g) Galangal or Ginger — Sliced in coins and left in the broth, meant to be eaten around rather than eaten.
- a handful, halved (120g) Cherry Tomatoes — They burst and sweeten the broth slightly, which keeps the sourness from being one-note.
- a handful (12g) Coriander — At the table.
- 2, bruised (12g) Chillies — Bruised rather than sliced, so they release heat into the broth without making every spoonful a gamble.
Nutrition per serving
- Calories: 139.5 kcal
- Protein: 23.2g
- Carbohydrate: 5.2g
- of which sugars: 3.5g
- Fat: 1.7g
- of which saturated: 0.3g
- Fibre: 3.4g
- Sodium: 1807.5mg
Method
- Bring 800ml of water to the boil with the ginger and bruised chillies and simmer 10 minutes.
- Add the mushrooms and tomatoes for three minutes.
- Add the prawns and cook until just pink, about two minutes.
- Take it off the heat, then stir in the lime juice and fish sauce and taste — it should be aggressively sour and salty.
Nutrients it supplies
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