This tom yum soup is just 1 SmartPoint per portion on the Weight W Blue and Purple plans.
It is 2 SmartPoints per generous bowl on the Green plan.
The hot and sour Thai soup makes a delicious low point lunch or snack.
As well as making a great low Smart Point lunch option, you can also have a bowl during the day as a low point snack whenever hunger strikes.
I love Thai food!
I love Tom Yum Soup!
So I was so excited to find, when Chicken and Prawns became ‘zero heroes’ when W-W started the Freestyle plan, that I was able to make this soup for just 1 Smart Point per portion. Chicken & Prawns/shrimp remained zero Smart-Points on the Blue and Purple plans.
In fact, I was so excited that I had it for my lunch every day for a week!
No word of a lie!
However, variety probably is the spice of life and on Weight we are always being told to eat a variety of different food!
This recipe is an adaptation of a Tom Kerridge, Tom Yum recipe. I have adapted it a little bit, firstly to save time and secondly to fit with ingredients that I have more readily available to me.
A couple of notes about this recipe though – if you can’t find galangal root then you can always use chopped ginger (just use a little bit more).
Galangal root does give your Tom Yum soup a more authentic taste but it’s not as easy to track down than ginger.
I now keep a lump of galangal root in my freezer for times that I crave tom yum soup!
I made chicken stock using a stock pot but I have also made this soup with ready-made stock from my local supermarket.
If you use ready-made stock, just check the Smart Point value first as this can put the points up by a couple of points per recipe.
My last suggestion about this recipe is to use a good quality Tom Yum Paste.
There are many different brands available, some of which are much nicer than others. I used this one.
Tom Yum Soup
- 3 cups king prawns shelled
- 1 tsp shrimp paste
- 2 lemongrass stems remove outer layer and thinly slice
- 4 kaffir lime leaves
- 1 chunk galangal root (about 3cm square) thinly sliced
- 4¼ cups chicken stock I used a stock pot
- ⅗ cup water
- 3 tbsp tom yum paste
- 1 cup button mushroom halved
- 1 red chilli sliced on an angle
- 6 baby corn cut lengthways
- 1 skinless chicken breast sliced thinly
- 1 cup mangetout halved
- 1 cup bean sprouts
- 1 lime juiced
- coriander leaves
Remove the outer layers of the lemongrass and discard before slicing thinly. Thinly slice the galangal root.
Place the galangal root in a saucepan along with the sliced lemongrass, kaffir lime leaves, shrimp paste, chicken stock and water. Simmer for 10 minutes.
Remove the stock from the heat and sieve into a new saucepan. Stir in the tom yum paste until it disperses and then add the sliced chilli and bring it back to a simmer.
Add the mushrooms and baby corn and cook for 5 minutes.
Add the thinly sliced chicken and king prawns and cook for a further 4 minutes.
Add the mangetout and the bean sprouts and cook for 1 – 2 minutes.
Check that the chicken is cooked before taking off the heat.
Add the lime juice before ladling the soup into bowls. Garnish with torn coriander leaves.