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.

Gluten-Free
schedule Prep (min)
15 min
whatshot Cook (min)
15 min
timer Total (min)
30 min
account_circle Servings
4
280 kcal
Par portion
18.0 g
Lipides
24.0 g
Protéines
6.0 g
Glucides nets
Ingredients
1 liter of fish or vegetable broth 1 liter of fish or vegetable broth
300g peeled shrimp 300g peeled shrimp
200g mushrooms. 200g mushrooms.
100ml light coconut milk 100ml light coconut milk
Juice of 1 lime Juice of 1 lime
1 small chopped fresh red pepper 1 small chopped fresh red pepper
6 fresh Thai basil leaves 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.

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Leena Choi South Korea

Chef Leena Choi

South Korea

Korean-Modern

Fermented flavors and quick pickles meet low-carb swaps and clean plating.

10 Articles 8 Recipes
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