Name: Healthy Low-Calorie Tom Yum Soup with Prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups low-sodium vegetable broth; 2 stalks lemongrass, bruised and cut into 2-inch pieces; 1 inch fresh galangal, sliced into thin rounds; 4 fresh kaffir lime leaves, torn to release oils; 2 Thai bird's eye chilies, gently bruised; 1 cup button mushrooms, sliced; 12 oz raw prawns, peeled and deveined; 2 tbsp fish sauce; 3 tbsp freshly squeezed lime juice; 1/2 cup fresh cilantro leaves, chopped

In a medium pot, bring the low-sodium vegetable broth to a gentle boil over medium-high heat.

Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and bruised Thai chilies to the boiling broth, then reduce the heat to medium-low and simmer for 5 minutes until the broth is highly fragrant.

Stir in the sliced button mushrooms and simmer for another 3 minutes until they begin to soften.

Add the peeled and deveined prawns to the pot and cook for 2 to 3 minutes, just until they turn pink and opaque.

Remove the pot from the heat completely, then stir in the fish sauce and freshly squeezed lime juice to preserve the bright, zesty flavor.

Ladle the hot soup into bowls, discarding the woody lemongrass and galangal pieces if desired, and garnish generously with fresh chopped cilantro before serving.