Low Sodium Tom Yam Soup
Experience the vibrant flavors of Southeast Asia with this Low Sodium Tom Yam Soup, a healthier twist on the classic Thai favorite. Bursting with the aromatic blend of lemongrass, galangal, and kaffir lime leaves, this soup delivers bold, tangy, and slightly spicy notes while keeping sodium levels in check. Featuring tender shrimp (or a vegetarian option with tofu), earthy shiitake mushrooms, juicy cherry tomatoes, and a harmonious balance of lime juice, low sodium fish sauce, and a touch of palm sugar, this light yet satisfying dish comes together in just 35 minutes. Perfect for those watching their sodium intake, this heartwarming soup is as nutritious as it is flavorful. Serve it hot and garnish with fresh cilantro for an authentic finish!
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Recipe Information
Ingredients
- 4 cups Low sodium vegetable broth
- 2 cups Water
- 2 stalks Fresh lemongrass stalks (trimmed and bruised)
- 3 slices Galangal (sliced)
- 4 leaves Kaffir lime leaves (torn into pieces)
- 2 pieces Fresh red chili (sliced, optional for heat)
- 2 cups Shiitake mushrooms (sliced)
- 1 cup Cherry tomatoes (halved)
- 8 pieces Medium shrimp (peeled and deveined, or firm tofu as a vegetarian option)
- 3 tablespoons Unsalted lime juice
- 1 tablespoon Low sodium fish sauce (or soy sauce as a vegetarian option)
- 1 teaspoon Palm sugar (or brown sugar)
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Add the low sodium vegetable broth and water to a large pot and bring to a gentle boil over medium heat.
Add lemongrass stalks, galangal slices, and kaffir lime leaves to the pot. Let the aromatics simmer for about 5-7 minutes to release their flavors.
Add the sliced mushrooms, cherry tomatoes, and fresh red chilies, if using, to the broth. Simmer for another 5 minutes until the mushrooms are tender.
Gently add the shrimp (or tofu) to the pot and cook for 3-4 minutes or until the shrimp are pink and opaque (if using tofu, simmer until heated through).
Reduce the heat to low and stir in lime juice, low sodium fish sauce (or soy sauce), and palm sugar. Adjust to taste if desired.
Ladle the soup into serving bowls and garnish with freshly chopped cilantro.
Serve hot and enjoy your delicious low sodium Tom Yam soup!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 24.0 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 20.8 mcg | 104% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3237 mg | 69% | |
*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.
