I had forgotten how great this soup tastes! Spicy, slightly sweet, sour, bitter, salty – it has that umami savoury satisfaction factor.
Especially with home made chicken stock… but you can use Marigold bouillon or even plain water and it is still yummy.
You may know it as Tom Yam Gung – Prawn, or Tom Yam Gai – chicken. The fish sauce is an essential part of the flavour combination, so this won’t work for strict vegetarians, but you could try using soy sauce and a little sugar instead and some cubes of tofu.
I buy lime leaves and lemongrass from time to time at an Asian store in Toulouse, and freeze them.
If you want to see my meal plans for the week, please go to Meal Plans – you’ll find my outline plan for the current week, and more detailed calorie counted plans for previous weeks.