Low Sodium Tom Yum Soup with Chicken
Indulge in the vibrant and aromatic flavors of this Low Sodium Tom Yum Soup with Chicken, a health-conscious twist on the classic Thai favorite. This recipe combines tender, bite-sized pieces of juicy chicken breast with a medley of fresh ingredients like lemongrass, galangal, kaffir lime leaves, cherry tomatoes, and mushrooms, creating a broth that's both satisfying and full of zesty, refreshing flavor. With low-sodium chicken broth and optional coconut milk, it’s perfect for those seeking a lighter, heart-friendly option without compromising on taste. Enhanced with a splash of fresh lime juice and a hint of spice from Thai bird chili peppers, this soup is a comforting yet vibrant delight that’s ready in just 35 minutes. Garnished with fresh cilantro and green onions, this easy-to-make soup is ideal for a wholesome lunch or dinner that transports your taste buds straight to Thailand.
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Recipe Information
Ingredients
- 300 grams Boneless, skinless chicken breast
- 4 cups Low-sodium chicken broth
- 2 stalks Lemongrass stalks
- 1 inch Galangal (or ginger if unavailable)
- 4 leaves Kaffir lime leaves
- 3 tablespoons Fresh lime juice
- 6 units Cherry tomatoes
- 150 grams Mushrooms (any variety)
- 2 units Fresh Thai bird chili peppers
- 1 teaspoon Fish sauce (low sodium or optional)
- 1 cup Coconut milk (unsweetened, optional)
- 2 tablespoons Fresh cilantro leaves
- 2 units Green onions, sliced
- 2 cups Water
Instructions
Thinly slice the chicken breast into bite-sized pieces and set aside.
Prepare the aromatics: Bruise the lemongrass stalks with the back of a knife to release their flavor, then cut them into 2-3 inch pieces. Slice the galangal or ginger thinly, and tear the kaffir lime leaves into pieces to release their oils.
In a large pot, bring the low-sodium chicken broth and water to a gentle boil over medium heat.
Add the prepared lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 5-7 minutes to infuse the broth with their aroma.
While the broth is simmering, halve the cherry tomatoes, clean and slice the mushrooms, and thinly slice the Thai bird chili peppers.
Add the sliced chicken to the pot and simmer for 5 minutes or until the chicken is cooked through.
Stir in the cherry tomatoes, mushrooms, and optional coconut milk if using. Simmer for another 5 minutes, allowing the vegetables to cook and the flavors to meld.
Turn off the heat and season the soup with fresh lime juice and the optional low-sodium fish sauce, adjusting to taste. Be careful not to overseason to maintain the low-sodium profile.
Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions.
Serve immediately and enjoy your low-sodium Tom Yum Chicken Soup!
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 11.3 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 252 mg | 19% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2910 mg | 62% | |
*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.
