Low Cal Tom Yum Goong Inspired Soup Recipes
LOW-CAL TOM YUM GOONG INSPIRED SOUP
Perfect for South Beach dieters. A delicious low-cal, low-carb soup filled with flavor to keep you satisfied.
Provided by pomaranski.andrea
Categories Thai
Time 20m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 7
Steps:
- Pour 2 cans of chicken broth into a medium sized pot over medium heat.
- Allow to come to a boil, then lower heat by 20-30%. Add chopped green onions. Allow to soften, then add chopped mushrooms for 3-4 minutes, allowing to soften. Add shrimp, and allow to sit for 1 minute over heat. Remove from heat, put off to side to allow the soup to cool.
- In a separate bowl, squeeze juice from 1/2 lime. Add 1 tablespoon of fish sauce and 1/2 tablespoon of chili garlic sauce. Stir. Pour soup mixture over this sauce, and stir.
- You can eat immediately, or refrigerate. You can chop addtl. mushroom (small, diced pieces) and green onion to garnish the top, if desired.
Nutrition Facts : Calories 76.5, Fat 1.3, SaturatedFat 0.1, Cholesterol 82.8, Sodium 1782.2, Carbohydrate 4.4, Fiber 1, Sugar 1.9, Protein 12.7
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- Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
- When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
- Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
- Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you're not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
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