Heart-Healthy Tom Yum Soup with Chicken
Dive into the vibrant flavors of this **Heart-Healthy Tom Yum Soup with Chicken**, a lighter take on the classic Thai favorite that's perfect for clean eating. Bursting with aromatic ingredients like lemongrass, kaffir lime leaves, fresh ginger, and garlic, this soup offers a fragrant and flavorful broth that's both nourishing and satisfying. Lean, protein-packed chicken breast is combined with fresh mushrooms, cherry tomatoes, and a zesty touch of lime juice, creating a delightful harmony of tangy and savory notes. Seasoned with just the right touch of low-sodium fish sauce, this recipe ensures a heart-smart meal without compromising on taste. In just 45 minutes, you can whip up four servings of this comforting and immune-boosting soup, garnished with fresh cilantro and green onions for the perfect finishing touch. Whether you're seeking a wholesome dinner or a cozy lunchtime treat, this healthy tom yum soup delivers bold flavors and a comforting warmth in every spoonful!
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Recipe Information
Ingredients
- 300 grams Chicken breast (skinless, boneless)
- 4 cups Low-sodium chicken broth
- 2 cups Water
- 2 Lemongrass stalks (trimmed and bruised)
- 5 Kaffir lime leaves
- 2 tablespoons Fresh ginger (sliced)
- 3 Garlic cloves (minced)
- 10 Cherry tomatoes (halved)
- 150 grams Fresh mushrooms (sliced, e.g., oyster or button mushrooms)
- 2 tablespoons Low-sodium fish sauce
- 3 tablespoons Fresh lime juice
- 1 Thai red chili (seeded and thinly sliced, optional)
- 2 tablespoons Fresh cilantro (chopped)
- 2 Green onions (sliced)
Instructions
Begin by preparing your ingredients: trim and bruise the lemongrass, slice the ginger, mince the garlic, and halve the cherry tomatoes.
Bring the low-sodium chicken broth and water to a gentle boil in a medium-sized pot over medium heat.
Add the lemongrass, kaffir lime leaves, ginger, and garlic to the pot. Allow these aromatics to simmer for 5-7 minutes, infusing the broth with their flavors.
Cut the chicken breast into thin, bite-sized slices. Add the chicken to the pot and cook for 10 minutes, or until the chicken is completely cooked through.
Reduce the heat to low and add the mushrooms and cherry tomatoes. Simmer for an additional 5 minutes, or until the mushrooms are tender.
Stir in the low-sodium fish sauce, lime juice, and sliced Thai red chili (if using). Taste the broth and adjust seasoning as needed, keeping it light and heart-healthy.
Remove pot from heat and discard the lemongrass and kaffir lime leaves (if desired).
Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 35.5 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4167 mg | 89% | |
*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.
