Tom Yum Soup with Lime and White Fish

A delicious Thai broth featuring white fish, scallops, lime, and lemongrass with hot and sour flavors infused in chicken stock.

Healthy Soup Seafood Low Carb Thai Pescatarian

Estimated Nutrition

Calories

180.9

kcal / serving

1085.4 kcal total

Carbs

10.9g

per serving

65.1 g total

Fat

9.8g

per serving

58.5 g total

Protein

12.7g

per serving

76.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

Or light demerara

CondimentsSauces

tbsp

Fish Sauce

Fruits

piece

Lime

Halved, for juicing

Liquids

liter

Chicken Stock

Light chicken stock or water

NutsSeeds

stick

Lemongrass

Small sticks

piece

Lime Leaves

Torn in half

handful

Coriander Leaves

Picked

handful

Basil Leaves

OilsFats

Vegetable Oil

Seafood

200

White Fish

Cod or similar, skin and bone removed, cut into 1cm cubes

piece

Scallops

Plump

Vegetables

piece

Red Chilli

Long, sliced

Ginger

Fresh root, thinly sliced

Method

Combine 1 liter of stock, lemongrass, lime leaves, chilli, ginger, fish sauce, and sugar in a pan.

Boil the mixture, then simmer on very low heat for 10 minutes to infuse.

Add 200g of cubed white fish to the broth.

Heat a frying pan and coat 6 scallops with vegetable oil.

Sear scallops for 3 minutes without moving until edges color.

Flip scallops and cook for 3 more minutes.

Divide herbs among 6 bowls, squeeze lime juice over them, and pour in the broth.

Finish each bowl with one scallop and a lemongrass stick garnish.