Heart-Healthy Tom Yam Soup
Savor the vibrant flavors of Thailand with our Heart-Healthy Tom Yam Soup—a wholesome twist on the classic recipe that's packed with nutrients and low in sodium. This aromatic soup combines fragrant lemongrass, galangal, and kaffir lime leaves with a medley of fresh vegetables like cherry tomatoes, carrots, and mushrooms. Protein-rich tofu adds heart-friendly substance, while zesty lime juice, a kick of Thai red chili paste, and optional bird chili bring the perfect balance of tanginess and heat. Crafted with low-sodium vegetable broth and seasoned with soy sauce, this guilt-free recipe is both healthy and delicious. Garnished with fresh cilantro and green onions, this soup is a simple yet fulfilling meal that's ready in just 35 minutes. Perfect for serving up a nutritious, warming dish without compromising on flavor!
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Recipe Information
Ingredients
- 6 cups Low-sodium vegetable broth
- 2 stalks Fresh lemongrass stalks (smashed and cut into 3-inch pieces)
- 2 tablespoons Fresh galangal (thinly sliced)
- 4 leaves Kaffir lime leaves (torn)
- 1 cup Cherry tomatoes (halved)
- 1 cup Carrots (thinly sliced)
- 1.5 cups Mushrooms (button or shiitake, sliced)
- 8 ounces Firm tofu (cubed)
- 3 tablespoons Fresh lime juice
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Thai red chili paste (adjust to taste)
- 0.25 cup Fresh cilantro leaves (chopped, for garnish)
- 2 stalks Green onions (sliced thinly, for garnish)
- 1 teaspoon Avocado oil or olive oil
- 1 chili Fresh Thai bird chili (optional, for extra heat)
Instructions
Heat 1 teaspoon of avocado oil or olive oil in a large pot over medium heat. Add the lemongrass, galangal, and kaffir lime leaves, and saute for 2-3 minutes until aromatic.
Add the low-sodium vegetable broth to the pot and bring it to a gentle boil. Reduce heat to a simmer.
Add the carrots, cherry tomatoes, mushrooms, and tofu cubes to the pot. Let everything cook gently for about 10 minutes, allowing the vegetables to soften slightly and the flavors to meld.
Stir in the Thai red chili paste, low-sodium soy sauce, and fresh lime juice. Taste the soup and adjust seasoning as needed. For extra heat, you may add finely chopped fresh Thai bird chili at this stage.
Cook for an additional 5 minutes so the flavors deepen.
Turn off the heat and remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup using a slotted spoon (if desired, for easier eating).
Ladle the soup into bowls and garnish with chopped fresh cilantro and sliced green onions.
Serve hot and enjoy this heart-healthy take on a Thai classic!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 28.6 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1858 mg | 143% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4544 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
