Basil’s Tom yum goong

  • serves 4
  • Easy

This is a delicious Thai-style soup that's under 300 calories. You can buy Tom Yum soup base, galangal and lime leaves from Thai delis and now larger supermarkets.



  • very large shell-on prawns or tiger or shell-on prawns 20 (if making stock, peel the prawns and use the shells and heads)
  • lemongrass 2 sticks, finely sliced
  • galangal 5 slices
  • straw mushrooms 200g, halved
  • lime juice 50ml (about 1 lime)
  • bird’s-eye chillies 2-3, lightly crushed
  • fish sauce 2-3 tbsp
  • makrut or lime leaves 2-3, torn
  • fresh coriander 2 handfuls, cut into short lengths
  • lemongrass 4 sticks
  • coriander root and stalks off a large bunch
  • shallots 3
  • galangal 5 slices
  • makrut or lime leaves 4


  • Step 1

    To make the stock, pound the lemongrass, coriander and shallots with a mortar and pestle or whizz them in a processor. put all the ingredients in a pan with 1 litre boiling water and the prawn shells. Simmer for one hour, then strain (you should have about 600ml).

  • Step 2

    Bring the stock to the boil. Add the lemongrass and galangal and cook for a few minutes until fragrant. Add the prawns and the mushrooms and simmer for 2 minutes or until cooked through. Season with lime juice, chillies and fish sauce. Sprinkle on the lime leaves and coriander.

Nutritional Information

  • Kcals 81
  • Carbs 2g
  • Protein 16.2g
  • Fat 1g
  • Salt 2.93g
  • Saturates 0.2g
  • Fibre 0.7g