Low Fat Tom Kha Soup

Experience the vibrant flavors of Thailand with this Low Fat Tom Kha Soup, a lighter, guilt-free take on the classic recipe that doesn’t skimp on taste! This aromatic soup combines the creamy richness of light coconut milk with the bright, zesty notes of lemongrass, galangal, and kaffir lime leaves. Enhanced with tender shiitake mushrooms, juicy cherry tomatoes, and your choice of low-fat chicken or a vegetarian twist with soy sauce, it strikes the perfect balance of salty, sour, and subtly sweet flavors. Ready in just 30 minutes, this easy, healthy Tom Kha soup is ideal for weeknight dinners or cozy lunches. Garnish with fresh cilantro and a touch of Thai chili for an extra kick, and savor a bowl of wholesome, low-calorie comfort! Perfect for fans of Thai cuisine, this recipe delivers authentic taste with a heart-healthy twist.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 ml Coconut milk (light)
• 500 ml Low-sodium chicken or vegetable broth
• 2 Lemongrass stalks (trimmed and smashed)
• 30 grams Galangal (thinly sliced)
• 5 Kaffir lime leaves (torn)
• 2 tablespoons Low-fat fish sauce (or soy sauce for vegetarian/vegan option)
• 3 tablespoons Fresh lime juice
• 1 teaspoon Brown sugar
• 150 grams Shiitake mushrooms (thinly sliced)
• 200 grams Boneless, skinless chicken breast (optional, cubed)
• 10 Cherry tomatoes (halved)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 Thai bird’s eye chilies (optional, slit)

Directions

Step 1

In a medium saucepan, combine the light coconut milk and low-sodium broth. Heat over medium heat until it just begins to simmer.

Step 2

Add the smashed lemongrass stalks, sliced galangal, and torn kaffir lime leaves to the pot. Simmer gently for 5-7 minutes to infuse the broth with aromatic flavors. Stir occasionally.

Step 3

Strain out the lemongrass, galangal, and lime leaves using a slotted spoon or fine-mesh strainer to create a smooth broth.

Step 4

Return the broth to the pot and add the fish sauce or soy sauce (for vegetarian/vegan option), fresh lime juice, and brown sugar. Stir to combine and adjust taste to your preference (it should be a balance of salty, sour, and slightly sweet).

Step 5

Add the sliced mushrooms, optional chicken cubes, and cherry tomatoes to the broth. Simmer for 10-12 minutes or until the chicken is cooked through and the mushrooms are tender.

Step 6

For added spice, carefully add the slit Thai bird’s eye chilies during simmering, or keep them on the side for guests to customize the heat level.

Step 7

Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately and enjoy this low-fat, aromatic dish!

Nutrition Facts

Serving size	(2526.2g)

Amount per serving	% Daily Value*
Calories	977.2

Total Fat 30.7g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat g
Cholesterol 170mg	0%
Sodium 2584.2mg	0%
Total Carbohydrate 108.3g	0%
Dietary Fiber 17.3g	0%
Total Sugars 38.0g
Protein 84.1g	0%

Vitamin D 67.5IU	0%
Calcium 342.8mg	0%
Iron 21.0mg	0%
Potassium 3831.5mg	0%

*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.

Source of Calories

Fat: 26.4%

Protein: 32.2%

Carbs: 41.4%