The Tom Yum Goong is a sour and spicy clear soup that is traditionally made with prawn stock. This popular Thai dish comes with prawns and mushrooms. And it has an aromatic mix of herbs and plants to create the unmistakable sour flavour. With a prawn stock, the tom yum goong becomes high in cholesterol. So how do you enjoy a healthy tom yum goong without compromising on health?
In this recipe, the late food critic Fay Khoo offered a healthy tom yum goong without prawn stock. Instead, she uses tomato paste.
The former Malaysia-based radio and TV personality adds a lot of mushrooms in the soup to make it even healthier. And the sour and spicy soup is still bold on flavours! This healthy tom yum soup recipe is also easy and fast to make. Perfect for days where you don’t have a lot of time but still want a bowl of flavourful soup.
- 2 cloves Garlic, minced
- 1 Shallot, sliced
- 1 tsp Tomato paste
- 1 slice Fresh Galangal
- 1 Lemongrass, bruised
- 4 Kaffir Lime Leaves, bruised
- 1 1/2 tsp Amino acid (or reduced salt soy sauce)
- 1/2 tsp Fish Sauce
- 1 tbsp Lime Juice
- 1 sprig Coriander
- 2 Oyster Mushrooms, sliced
- 3 Shiitake Mushrooms, sliced
- 2 Chilli Padi, chopped
- 2 Prawns, peeled and deveined
- Ground White Pepper, to taste
- 1 small bunch Fresh Coriander Leaves
Heat oil in a pan, add in garlic and shallot and stir fry until fragrant.
Add in tomato paste, amino acid, fish sauce, lime juice, kaffir lime leaves, lemongrass and water and bring to a boil. You may add more or less water depending on how thick you want the soup to be.
Add in chilli, galangal and mushrooms. Simmer on a low heat for 5-10 minutes to bring out the flavors.
To serve, pour the soup a bowl and garnish with coriander.