This tom yum soup is just 1 SmartPoint per portion on the Weight W Blue and Purple plans.

Thank you for reading this post, don't forget to subscribe!

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 

1 Smart Point per serving on Weight Flex / Freestyle
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings4 people


  • 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
  •  cups chicken stock I used a stock pot
  •  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.


Calories: 254kcal | Carbohydrates: 16g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 1128mg | Potassium: 799mg | Fiber: 2g | Sugar: 5g | Vitamin A: 767IU | Vitamin C: 41mg | Calcium: 133mg | Iron: 2mg
Print Friendly, PDF & Email

Leave a Comment