Light Tom Yum soup

Light and tangy Tom Yum soup where shrimp and mushrooms cook in a spicy broth with low-fat coconut milk for a fragrant and light dish.

Ingredients

1 liter of fish or vegetable broth

300g peeled shrimp

200g mushrooms.

100ml light coconut milk

Juice of 1 lime

1 small chopped fresh red pepper

6 fresh Thai basil leaves

Instructions

1. Bring the broth to a boil.
2. Add the light coconut milk and chili pepper.
3. Pour in the lime juice, add the fresh basil.

Tips

• For more heat, add Thai chili paste.