Prawn tom yum soup

The sour, spicy Thai soup: a broth fragrant with lemongrass and lime, with prawns and mushrooms. Light, invigorating and full of flavour, it wakes up the taste buds.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 135 kcal · 24 g protein · 4 g carbohydrate · 1 g fat

Ingredients

• 400 g prawns
• 200 g mushrooms
• 2 stalks of lemongrass
• 2 limes
• 1 piece of ginger
• 2 tbsp soy sauce
• 1 chilli

Method

1. Bring water to a simmer with the lemongrass, ginger and chilli.
2. Add the mushrooms and leave to infuse for 10 minutes.
3. Add the prawns and cook for 3 minutes.
4. Finish with the lime juice and soy sauce.

Nutritional benefits

Prawns are very high in lean protein for few calories, ideal for weight loss. The aromatic broth (lemongrass, ginger, lime) has almost no calories but is full of flavour and is known to help digestion. A bracing, light soup that works as a meal, and is naturally gluten-free.

Variations and substitutions

• With chicken or tofu.
• With coconut milk (tom kha).
• With rice noodles for a complete meal.
• Hotter or milder depending on the chilli.

Storage and making ahead

Best fresh; the broth keeps for 2 days (add the prawns when reheating).

💡 Good to know

Add the lime juice off the heat: when hot, it loses the sour fragrance that is typical of tom yum.

Read also

Discover more high-protein recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

The ingredients in this recipe: prawns · mushrooms · lemongrass · limes · ginger.

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