A lower-calorie way to make Tom yum noodle soup
Tom yum noodle soup with prawns, mushrooms and fresh lime
Prawns, mushrooms, rice noodles and vegetables fill an aromatic lemongrass broth for about 420 kcal per tangy bowl.
Tom yum tastes vivid when its aromatics are extracted in stages. Lemongrass, galangal and lime leaves simmer first and are strained before the noodles arrive. Prawn shells deepen the stock, but the meat cooks for only a minute or two. Lime juice and fish sauce go in off the boil, preserving the fresh sour aroma instead of turning it bitter.
What changes—and what stays
From with coconut milk, oily chilli paste and a large noodle portion often 550–750 kcal to 420 calories
Extract whole aromatics and prawn shells, strain the broth, limit chilli oil and add lime off the heat instead of using a rich coconut base. Lemongrass, galangal, makrut lime leaf, chilli, tomato and fresh lime create sour heat; prawn shells and mushrooms supply savoury depth.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Extract whole aromatics and prawn shells, strain the broth, limit chilli oil and add lime off the heat instead of using a rich coconut base | Lemongrass, galangal, makrut lime leaf, chilli, tomato and fresh lime create sour heat; prawn shells and mushrooms supply savoury depth. |
How the flavor stays
Lemongrass, galangal, makrut lime leaf, chilli, tomato and fresh lime create sour heat; prawn shells and mushrooms supply savoury depth.
A cost rule that survives inflation
Shell-on frozen prawns season both broth and bowls, while mushrooms, tomatoes and bean sprouts add affordable bulk around a measured noodle portion.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 900 gshell-on prawns
- 420 gbrown rice noodles
- 500 goyster mushrooms
- 450 gtomatoes
- 600 gbean sprouts and bok choy
- 5 stalkslemongrass
- 80 ggalangal
- 12makrut lime leaves
- 5limes
- 40 mlreduced-salt fish sauce
- 15 gfresh chillies
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Separate prawns and roast shells
Peel and devein the prawns, keep the flesh chilled and toast the rinsed shells until pink and fragrant.
Look for: The shells are coral and aromatic without black spots, while the prawn meat remains cold, clean and translucent.
Step 2 · follow the visible cue
Bruise and extract aromatics
Bruise lemongrass and galangal, tear lime leaves and simmer everything with shells before straining through a fine sieve.
Look for: The clear orange-gold broth smells citrusy and contains no sharp shell pieces or woody aromatic fibres.
Step 3 · follow the visible cue
Cook noodles and vegetables
Cook noodles separately until just tender, divide them with mushrooms, tomato and greens, then bring the strained broth back to a simmer.
Look for: Noodles stay separate and vegetables retain colour, with no starchy cooking water diluting the broth.
Step 4 · follow the visible cue
Poach prawns and balance off heat
Poach prawns just until curled, remove the pot from heat and add lime juice, fish sauce and chilli gradually before serving.
Look for: Prawns are opaque but juicy, and the broth tastes distinctly sour, hot and savoury without bitter boiled lime.
Calories at the same serving size
189 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate strained broth for three days and cooked prawns for one day. Store noodles separately and add fresh lime only after reheating.
Refrigerate strained broth for three days and cooked prawns for one day. Store noodles separately and add fresh lime only after reheating.
Frequently asked questions
Why does the soup taste bitter?
Lime juice or spent aromatics boiled too long. Strain the aromatics and stir fresh lime into the pot only after the heat is off.
Can chicken replace prawns?
Yes, use reduced-salt chicken stock and thin chicken pieces, cooking them safely before the off-heat lime seasoning.
- shell-on prawns900 g
- brown rice noodles420 g
- oyster mushrooms500 g
- tomatoes450 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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