Low Sodium Tom Kha Soup
Transport your taste buds to Thailand with this Low Sodium Tom Kha Soup, a lighter variation of the classic coconut milk-based soup that doesn’t compromise on flavor. Infused with fragrant lemongrass, zesty kaffir lime leaves, and warming galangal, this hearty dish is a delightful combination of aromatic spices and creamy richness. Tender slices of chicken and vibrant vegetables like button mushrooms and cherry tomatoes offer a satisfying texture, while a splash of fresh lime juice and low sodium fish sauce provide a bright, tangy finish. Perfect for those seeking a low-sodium option, this easy-to-make soup is ready in under 40 minutes and can be customized with optional red chili for heat or crushed toasted peanuts for extra crunch. Serve this comforting soup hot, garnished with fragrant cilantro, and enjoy a healthy yet indulgent meal that’s ideal for sharing or savoring solo.
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Recipe Information
Ingredients
- 4 cups Coconut milk (unsweetened, full fat)
- 2 cups Low sodium chicken broth
- 2 stalks Lemongrass stalks
- 3 slices Fresh galangal (sliced thinly)
- 4 leaves Kaffir lime leaves (torn into pieces)
- 1 pound Boneless, skinless chicken breast (sliced thinly)
- 2 cups Button or shiitake mushrooms (sliced)
- 1 cup Cherry tomatoes (halved)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Low sodium fish sauce
- 1 chili Fresh red chili (sliced thinly, optional)
- 2 tablespoons Cilantro (chopped, for garnish)
- 2 tablespoons Unsalted, toasted peanuts (crushed, for garnish, optional)
- 1 cup Water (if soup needs diluting)
Instructions
Peel and bruise the lemongrass stalks by smashing them lightly with the flat side of a knife. Cut the stalks into 2-inch pieces.
In a large pot, combine coconut milk and low sodium chicken broth. Heat over medium heat until it starts to simmer, being careful not to let it boil.
Add the lemongrass, galangal slices, and kaffir lime leaves to the pot. Simmer for 5-7 minutes to infuse the flavors into the broth.
Add the thinly sliced chicken breast to the pot and cook for 5 minutes, or until the chicken is no longer pink.
Stir in the sliced mushrooms and cherry tomatoes. Continue simmering for another 5-7 minutes until the mushrooms are tender.
Remove the pot from heat and stir in the fresh lime juice, low sodium fish sauce, and sliced red chili, if using. Taste and adjust flavors as needed. If the soup is too thick, add up to 1 cup of water to reach your desired consistency.
Serve hot, garnished with fresh cilantro and crushed toasted peanuts, if desired.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.9 g | 328% | |
| Saturated Fat | 207.8 g | 1039% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 39.2 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 51.2 mg | 284% | |
| Potassium | 6312 mg | 134% | |
*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.
