Heart-Healthy Tom Yum Soup
Discover the irresistible flavors of this Heart-Healthy Tom Yum Soup, a nourishing twist on the beloved Thai classic. Packed with fragrant ingredients like lemongrass, galangal, and kaffir lime leaves, this soup delivers bold, zesty aromas and a satisfying blend of spice and tanginess. Featuring low-sodium vegetable broth, lite coconut milk, and protein-rich tofu, it’s crafted for health-conscious food lovers seeking a light yet comforting dish. Cherry tomatoes, button mushrooms, and fresh herbs add a vibrant burst of color and nutrients, while a hint of lime juice and red chilies bring the signature kick. Ready in just 35 minutes, this dairy-free, plant-based soup is perfect for busy weeknights or cozy gatherings. Garnish with cilantro and green onions for a restaurant-quality presentation and savor every heart-healthy bite!
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Recipe Information
Ingredients
- 6 cups Low-sodium vegetable broth
- 2 Lemongrass stalks
- 1 tablespoon Fresh galangal or ginger (sliced)
- 4 Kaffir lime leaves (torn)
- 1 cup Cherry tomatoes (halved)
- 1 cup Button mushrooms (sliced)
- 1 cup Extra-firm tofu (cubed)
- 2 Red chilies (sliced, seeds removed for less heat)
- 2 tablespoons Fresh lime juice
- 1 tablespoon Low-sodium soy sauce
- 0.25 cup Coconut milk (lite or reduced-fat)
- 2 tablespoons Fresh cilantro (chopped)
- 2 Green onions (sliced)
- 1 teaspoon Brown sugar
Instructions
Begin by preparing the lemongrass. Trim the tough outer layers, then lightly crush the stalks with the back of a knife to release their aroma. Cut the stalks into 2-inch pieces.
In a large pot, bring the low-sodium vegetable broth to a gentle boil over medium heat.
Add the prepared lemongrass, sliced galangal (or ginger), and torn kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the broth with flavor.
Reduce the heat to low and add the cherry tomatoes, mushrooms, and cubed tofu to the pot. Simmer for 10 minutes until the vegetables are tender and the tofu is heated through.
Stir in the sliced red chilies, lime juice, low-sodium soy sauce, and brown sugar. Mix well and let the soup simmer for an additional 2-3 minutes.
Add the lite coconut milk to the soup, stirring gently to give it a creamy texture without overpowering the flavors. Heat through, but do not let it come to a boil.
Remove the pot from the heat and discard the lemongrass and kaffir lime leaves.
Ladle the soup into serving bowls and garnish with fresh cilantro and sliced green onions for a vibrant finish.
Serve hot and enjoy this heart-healthy version of Tom Yum Soup!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 19.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1840 mg | 142% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3738 mg | 80% | |
*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.
