Low Cal Tom Yum Goong Inspired Soup Recipes

Steps:

• Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
• Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

Steps:

• Pour 2 cans of chicken broth into a medium sized pot over medium heat.
• Allow to come to a boil, then lower heat by 20-30%. Add chopped green onions. Allow to soften, then add chopped mushrooms for 3-4 minutes, allowing to soften. Add shrimp, and allow to sit for 1 minute over heat. Remove from heat, put off to side to allow the soup to cool.
• In a separate bowl, squeeze juice from 1/2 lime. Add 1 tablespoon of fish sauce and 1/2 tablespoon of chili garlic sauce. Stir. Pour soup mixture over this sauce, and stir.
• You can eat immediately, or refrigerate. You can chop addtl. mushroom (small, diced pieces) and green onion to garnish the top, if desired.