High Protein Tom Yum Soup
Elevate your weeknight dinners with this High Protein Tom Yum Soup, a nourishing and flavorful twist on the classic Thai favorite. Packed with lean chicken breast, plump shrimp, and protein-rich tofu, this soup offers a hearty yet healthy meal option. Infused with the vibrant aromas of lemongrass, galangal, and kaffir lime leaves, this low-sodium broth delivers a perfect balance of tangy and spicy flavors. Juicy cherry tomatoes, tender mushrooms, and a touch of optional coconut milk add depth and texture, while fresh cilantro and green onions provide a refreshing finish. Ready in just 40 minutes, this quick and easy recipe is perfect for meal prep or a comforting protein-packed lunch or dinner. Aromatic, satisfying, and deliciously guilt-free, this Tom Yum Soup is sure to become your go-to for a nutritious, flavor-filled meal!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Chicken breast (boneless, skinless)
- 200 grams Shrimp (peeled and deveined)
- 150 grams Firm tofu (cubed)
- 6 cups Chicken stock (low-sodium)
- 2 Lemongrass stalks (bruised and cut into 2-inch pieces)
- 2 tablespoons Galangal (thinly sliced)
- 4 Kaffir lime leaves (torn into pieces)
- 3 Thai bird's eye chilies (smashed)
- 150 grams Mushrooms (sliced, any variety like oyster or button)
- 100 grams Cherry tomatoes (halved)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 0.5 cup Coconut milk (optional, for creaminess)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Prepare the protein sources by slicing the chicken breast into thin, bite-sized strips, peeling and deveining the shrimp if not already done, and cutting the tofu into small cubes.
Step 2
In a large pot, bring the chicken stock to a gentle boil over medium heat.
Step 3
Add the lemongrass, galangal, kaffir lime leaves, and chilies to the pot. Let them simmer for 5-7 minutes to infuse the broth with aromatic flavors.
Step 4
Reduce the heat to medium-low and add the chicken strips and mushrooms to the pot. Simmer for 5 minutes, or until the chicken starts to cook through.
Step 5
Add the tofu, shrimp, and cherry tomatoes to the soup. Cook for another 4-5 minutes, or until the shrimp turn pink and are fully cooked.
Step 6
Stir in the fish sauce, lime juice, and optional coconut milk for a creamy consistency. Season with salt and black pepper to taste.
Step 7
Remove the pot from heat and discard the lemongrass, galangal, and kaffir lime leaves, if desired.
Step 8
Ladle the soup into bowls and garnish with freshly chopped cilantro and sliced green onions.
Step 9
Serve immediately while hot, and enjoy your protein-rich Tom Yum Soup!
Nutrition Facts
| Serving size | (2788.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1437.7 |
| Total Fat 55.3g | 0% |
| Saturated Fat 29.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 560.6mg | 0% |
| Sodium 6399.4mg | 0% |
| Total Carbohydrate 97.0g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 15.1g | |
| Protein 155.7g | 0% |
| Vitamin D 398.6IU | 0% |
| Calcium 1385.5mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 4614.6mg | 0% |
Source of Calories