Shrimp Tom Yum Soup
Global • Eggetarian
How to Make Shrimp Tom Yum Soup (Traditional & Healthy Version)
Shrimp Tom Yum Soup, though globally known, is increasingly enjoyed in India's metropolitan cities among food enthusiasts who crave bold, tangy flavors. This snack is an aromatic broth-based soup brimming with prawns (jhinga) and fresh Indian herbs, making it a light yet satisfying choice for calorie-conscious eaters. Its distinctive sour and spicy taste profile comes from ingredients like lemongrass (hareera ghas), galangal, and kaffir lime leaves, which are now readily available in Indian markets or can be substituted with regional alternatives like nimbu patta and adrak. In India, Tom Yum Soup is often served at dinner parties and festive gatherings, especially during monsoon season when a hot, zesty soup is comforting. Its increasing popularity is due to its healthy, protein-rich composition and ease of preparation. Unlike heavier Indian snacks, this soup aligns well with modern dietary preferences while maintaining authentic taste and a connection to India’s ever-evolving food culture.
Ingredients(for 1 medium bowl)
- 150 grams Fresh prawns (jhinga) (peeled and deveined)
- 2 stalks Lemongrass (hareera ghas) (smashed)
- 1 inch Ginger (adrak) (sliced)
- 4 cloves Garlic (lahsun) (crushed)
- 2 Green chillies (hari mirch) (slit)
- 100 grams Mushrooms (sliced) - optional
- 1 medium Tomato (quartered)
- 4 Lime leaves (nimbu patta) (if unavailable, use zest of 1 lime)
- 1 tablespoon Fish sauce (or soya sauce for vegetarian)
- as needed Low-sodium salt (sendha namak for festival fasting)
- 2 tablespoons Coriander leaves (dhaniya patta) (chopped, for garnish)
Instructions
- 1
In a large patila (deep pan), add 3 cups of water. Drop in smashed lemongrass, ginger slices, garlic, and green chillies. Bring to a boil on medium flame.
5 minutes
Use fresh lemongrass for maximum aroma.
- 2
Add lime leaves and tomato quarters. Let the broth simmer for 8 minutes so the flavors infuse.
8 minutes
If lime leaves are unavailable, use lime zest for a similar tang.
- 3
Drop in sliced mushrooms and prawns (jhinga). Cook until prawns turn pink and mushrooms soften, about 4 minutes.
4 minutes
Do not overcook prawns to retain tenderness.
- 4
Add fish sauce or soya sauce, and season with low-sodium salt. Stir well. Adjust seasoning as per taste.
2 minutes
For festival fasting, use sendha namak.
Why This Dish is Healthy
This dish is a great choice for calorie tracking because it is low in calories and high in protein, keeping you full longer without adding excess fat. The use of fresh herbs and vegetables enhances its nutritional profile, and minimal oil ensures a light, easy-to-digest snack. By avoiding heavy cream or deep frying, this soup fits perfectly into balanced Indian meal plans, including for weight loss, diabetes, or general wellness.
Shrimp Tom Yum Soup is rich in lean protein from prawns, making it excellent for muscle maintenance and satiety. The addition of mushrooms and tomatoes increases the fiber content, aiding digestion. Lemongrass and ginger are known for their antioxidant and anti-inflammatory properties. This soup is low in carbs and fat, especially when prepared with minimal oil and no added sugar, supporting heart health and weight management. The lime juice provides vitamin C, boosting immunity.
Pro Tips
- 💡Tip 1: Use fresh prawns for best flavor and texture.
- 💡Tip 2: Adjust spice level by controlling green chillies.
- 💡Tip 3: Prepare broth in advance for deeper infusion of flavors.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stove; avoid microwaving to preserve texture. Add fresh coriander just before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
