High Protein Tom Yum Soup
Elevate your weeknight dinner routine with this vibrant and wholesome High Protein Tom Yum Soup! Brimming with zesty flavors and packed with nutrient-dense ingredients like tender chicken breast, succulent shrimp, and protein-rich tofu, this recipe is perfect for satisfying your taste buds and fitness goals alike. Infused with traditional Thai aromatics like lemongrass, galangal, and kaffir lime leaves, its fragrant broth is further enhanced by the tangy kick of lime juice and fish sauce. Optional coconut milk adds a creamy twist, while fresh cilantro and green onions provide the perfect finishing touch. Ready in just 40 minutes, this nutritious, low-sodium soup is an ideal meal prep option or comforting lunch for those craving authentic Thai flavors without compromising on protein.
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Recipe Information
Ingredients
- 200 grams Chicken breast (boneless, skinless)
- 200 grams Shrimp (peeled and deveined)
- 150 grams Firm tofu (cubed)
- 6 cups Chicken stock (low-sodium)
- 2 Lemongrass stalks (bruised and cut into 2-inch pieces)
- 2 tablespoons Galangal (thinly sliced)
- 4 Kaffir lime leaves (torn into pieces)
- 3 Thai bird's eye chilies (smashed)
- 150 grams Mushrooms (sliced, any variety like oyster or button)
- 100 grams Cherry tomatoes (halved)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 0.5 cup Coconut milk (optional, for creaminess)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the protein sources by slicing the chicken breast into thin, bite-sized strips, peeling and deveining the shrimp if not already done, and cutting the tofu into small cubes.
In a large pot, bring the chicken stock to a gentle boil over medium heat.
Add the lemongrass, galangal, kaffir lime leaves, and chilies to the pot. Let them simmer for 5-7 minutes to infuse the broth with aromatic flavors.
Reduce the heat to medium-low and add the chicken strips and mushrooms to the pot. Simmer for 5 minutes, or until the chicken starts to cook through.
Add the tofu, shrimp, and cherry tomatoes to the soup. Cook for another 4-5 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the fish sauce, lime juice, and optional coconut milk for a creamy consistency. Season with salt and black pepper to taste.
Remove the pot from heat and discard the lemongrass, galangal, and kaffir lime leaves, if desired.
Ladle the soup into bowls and garnish with freshly chopped cilantro and sliced green onions.
Serve immediately while hot, and enjoy your protein-rich Tom Yum Soup!
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 6399 mg | 278% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 15.1 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1386 mg | 107% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4615 mg | 98% | |
*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.
