Tom Yum Soup with Shrimps

Gluten Free | Dairy Free | Low Calorie | Meal Prep | Quick

Servings 4

Prep Time 5 Mins

Cooking Time 10 Mins

106

kCal

5g

Fats

4g

Carbs

13g

Proteins

Ingredients

4 cups (1l) vegetable stock
2 tbsp (30g) Tom yum paste
Scant 1/2 cup (100ml) canned coconut milk
1 cup (225g) chopped tomatoes, canned
3 cup (100g) shitake mushrooms, roughly chopped
3/4 cup (200g) shrimps
2 tbsp fish sauce
1tbsp lime juice
Coriander to garnish
Chilli to garnish

Method

Pour stock into a pot, add the tom yum paste and bring to a boil.
Add coconut milk, tomatoes and mushrooms, cook for about 5 minutes.
Next, add the shrimps, and cook for about 1 minute on low heat.
Season with fish sauce and lemon juice.
Garnish with fresh coriander and chili to serve.

Pour stock into a pot, add the tom yum paste and bring to a boil.
Add coconut milk, tomatoes and mushrooms, cook for about 5 minutes.
Next, add the shrimps, and cook for about 1 minute on low heat.
Season with fish sauce and lemon juice.
Garnish with fresh coriander and chili to serve.