Low Fat Tom Yum Soup
Savor the bold, aromatic flavors of this Low Fat Tom Yum Soup, a healthier take on the classic Thai favorite. Bursting with fragrant lemongrass, zesty kaffir lime leaves, and spicy Thai bird's eye chilies, this soup is both light and satisfying. A touch of light coconut milk adds creaminess without the extra calories, while tender mushrooms, succulent shrimp—or tofu for a vegetarian twist—add plenty of wholesome protein. Ready in just 30 minutes, this low-fat, gluten-free dish is perfect for a nourishing weeknight dinner or an appetizer with a punch of flavor. Garnished with fresh cilantro and green onions, it’s a beautifully balanced soup that’s sure to impress. Perfect for seekers of healthy, Thai-inspired recipes!
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Recipe Information
Ingredients
- 6 cups Low-sodium chicken or vegetable broth
- 2 stalks Lemongrass (trimmed, bruised, and cut into 3-inch pieces)
- 4 leaves Kaffir lime leaves (torn in half)
- 2 inches Fresh galangal (sliced)
- 2 pieces Thai bird's eye chili (sliced or bruised)
- 8 pieces Cherry tomatoes (halved)
- 1 cup Button mushrooms (sliced)
- 12 pieces Cooked shrimp (peeled and deveined, or substitute firm tofu for vegetarian/vegan)
- 0.5 cup Light coconut milk
- 2 tablespoons Fish sauce (or soy sauce for vegetarian/vegan)
- 3 tablespoons Fresh lime juice
- 1 teaspoon Palm sugar (or brown sugar)
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 2 tablespoons Green onions (sliced, for garnish)
Instructions
In a large pot, bring the low-sodium chicken or vegetable broth to a gentle boil over medium heat.
Add the bruised lemongrass, kaffir lime leaves, and galangal slices to the broth. Let simmer for 5-7 minutes to infuse the flavors.
Stir in the Thai bird's eye chili, cherry tomatoes, and button mushrooms. Continue to simmer for another 5 minutes until the mushrooms are tender.
Add the cooked shrimp or tofu to the pot, followed by the light coconut milk. Stir gently and let cook for 2-3 minutes.
Season the soup with fish sauce (or soy sauce for vegetarian/vegan), fresh lime juice, and palm sugar. Stir well and taste to adjust the seasoning as desired.
Ladle the soup into serving bowls and garnish with fresh cilantro leaves and sliced green onions.
Serve hot and enjoy the vibrant flavors of low-fat Tom Yum Soup.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.1 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1821 mg | 39% | |
*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.
