Low Sodium Tom Yum Soup
Savor the bold, tangy flavors of Thailand with this Low Sodium Tom Yum Soup, a healthier take on the classic dish that doesn't compromise on taste. This aromatic soup is infused with fresh lemongrass, galangal, and kaffir lime leaves, creating a fragrant base complemented by vibrant cherry tomatoes, earthy mushrooms, and a touch of heat from Thai chili peppers. By swapping traditional fish sauce for a low-sodium version and balancing the richness with fresh lime juice and palm sugar, this recipe ensures a guilt-free indulgence. Ready in just 40 minutes, it's perfect for weeknight dinners or as a light starter. Serve it piping hot with a garnish of cilantro and green onions, or pair it with jasmine rice for a satisfying meal. Packed with flavor and expertly crafted for those watching their sodium intake, this Thai-inspired soup is a must-try!
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Recipe Information
Ingredients
- 6 cups Water
- 2 cups Low-sodium vegetable broth
- 2 Fresh lemongrass stalks
- 4 Kaffir lime leaves (optional but recommended)
- 1 inch piece Fresh galangal (or ginger, if unavailable)
- 10 Cherry tomatoes
- 2 cups Fresh mushrooms (such as oyster or white button)
- 2 Shallots, thinly sliced
- 2 Thai chili peppers (adjust to taste)
- 2 tablespoons Low sodium fish sauce (or soy sauce for a vegetarian option)
- 3 tablespoons Fresh lime juice
- 2 tablespoons Cilantro leaves
- 2 Green onions, sliced
- 1 teaspoon Palm sugar (or brown sugar as a substitute)
Instructions
Begin by preparing your aromatics. Using the back of a knife, lightly bruise the lemongrass stalks and cut them into 2-inch pieces. Tear the kaffir lime leaves slightly to release their oils. Slice the galangal into thin coins.
In a large pot, bring the water and low-sodium vegetable broth to a gentle boil over medium heat.
Add the lemongrass, kaffir lime leaves, galangal, and shallots to the pot. Reduce heat and let the aromatics simmer for about 10 minutes to infuse the broth.
Slice the mushrooms thinly and halve the cherry tomatoes. Add them to the pot, along with the Thai chili peppers. Simmer for another 5 minutes.
Stir in the low-sodium fish sauce (or soy sauce), palm sugar, and fresh lime juice. Taste the soup and adjust to your preferences by adding more lime juice for acidity or a touch more sugar for balance.
Once ready, remove the pot from heat and discard the lemongrass, galangal, and lime leaves.
Serve the soup hot, garnished with fresh cilantro leaves and green onion slices. Optionally, serve alongside jasmine rice for a more filling meal.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 57.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 469 mg | 36% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6175 mg | 131% | |
*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.
