Tom Yum Soup | Weight Watchers
1 Smart Point per serving on Weight Watchers Flex / Freestyle
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups king prawns (shelled)
- 1 tsp shrimp paste
- 2 lemongrass stems (remove outer layer and thinly slice)
- 4 kaffir lime leaves
- 1 chunk galangal root (about 3cm square) (thinly sliced)
- 4¼ cups chicken stock (I used a stock pot)
- ⅗ cup water
- 3 tbsp tom yum paste
- 1 cup button mushroom (halved)
- 1 red chilli (sliced on an angle)
- 6 baby corn (cut lengthways)
- 1 skinless chicken breast (sliced thinly)
- 1 cup mangetout (halved)
- 1 cup bean sprouts
- 1 lime (juiced)
- coriander leaves
Instructions
- 1
Remove the outer layers of the lemongrass and discard before slicing thinly. Thinly slice the galangal root.
- 2
Place the galangal root in a saucepan along with the sliced lemongrass, kaffir lime leaves, shrimp paste, chicken stock and water. Simmer for 10 minutes.
- 3
Remove the stock from the heat and sieve into a new saucepan. Stir in the tom yum paste until it disperses and then add the sliced chilli and bring it back to a simmer.
- 4
Add the mushrooms and babycorn and cook for 5 minutes.
- 5
Add the thinly sliced chicken and king prawns and cook for a further 4 minutes.
- 6
Add the mangetout and the bean sprouts and cook for 1 - 2 minutes.
- 7
Check that the chicken is cooked before taking off the heat.
- 8
Add the lime juice before ladling the soup into bowls. Garnish with torn coriander leaves.