Low Fat Tom Kha Soup
Indulge in the creamy, aromatic delight of Low Fat Tom Kha Soup, a healthier twist on the classic Thai favorite. This lightened-up recipe retains all the vibrant flavors you love—thanks to fresh lemongrass, galangal, and kaffir lime leaves—while using light coconut milk and low-sodium broth for a guilt-free experience. Bursting with tender shiitake mushrooms, juicy cherry tomatoes, and an optional protein boost from lean chicken, each spoonful is a harmonious balance of salty, sour, and slightly sweet. Perfect for those seeking a comforting, lower-calorie meal, this versatile soup can be customized with soy sauce for a vegan option and a touch of Thai bird’s eye chili for an extra kick. Ready in just 30 minutes and garnished with fresh cilantro, this vibrant dish is a quick and flavorful way to enjoy a wholesome Thai-style meal at home.
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Recipe Information
Ingredients
- 400 ml Coconut milk (light)
- 500 ml Low-sodium chicken or vegetable broth
- 2 Lemongrass stalks (trimmed and smashed)
- 30 grams Galangal (thinly sliced)
- 5 Kaffir lime leaves (torn)
- 2 tablespoons Low-fat fish sauce (or soy sauce for vegetarian/vegan option)
- 3 tablespoons Fresh lime juice
- 1 teaspoon Brown sugar
- 150 grams Shiitake mushrooms (thinly sliced)
- 200 grams Boneless, skinless chicken breast (optional, cubed)
- 10 Cherry tomatoes (halved)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 Thai bird’s eye chilies (optional, slit)
Instructions
In a medium saucepan, combine the light coconut milk and low-sodium broth. Heat over medium heat until it just begins to simmer.
Add the smashed lemongrass stalks, sliced galangal, and torn kaffir lime leaves to the pot. Simmer gently for 5-7 minutes to infuse the broth with aromatic flavors. Stir occasionally.
Strain out the lemongrass, galangal, and lime leaves using a slotted spoon or fine-mesh strainer to create a smooth broth.
Return the broth to the pot and add the fish sauce or soy sauce (for vegetarian/vegan option), fresh lime juice, and brown sugar. Stir to combine and adjust taste to your preference (it should be a balance of salty, sour, and slightly sweet).
Add the sliced mushrooms, optional chicken cubes, and cherry tomatoes to the broth. Simmer for 10-12 minutes or until the chicken is cooked through and the mushrooms are tender.
For added spice, carefully add the slit Thai bird’s eye chilies during simmering, or keep them on the side for guests to customize the heat level.
Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately and enjoy this low-fat, aromatic dish!
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 38.0 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 343 mg | 26% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3832 mg | 82% | |
*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.
