Low Fat Tom Yum Soup

Savor the vibrant, aromatic flavors of Low Fat Tom Yum Soup, a healthier twist on the classic Thai favorite! Bursting with a medley of fragrant ingredients like lemongrass, kaffir lime leaves, and fresh galangal, this soup delivers bold taste without the guilt. Featuring tender shrimp or tofu, juicy cherry tomatoes, and light coconut milk, it’s both comforting and low in fat. The zesty kick from Thai bird's eye chilis and the perfect balance of lime juice, fish sauce, and a hint of palm sugar create layers of authentic flavor that are irresistibly satisfying. Ready in just 30 minutes, this gluten-free and adaptable recipe is ideal for weeknight dinners or as a light, refreshing appetizer. Garnished with fresh cilantro and green onions, each bowl is a burst of color and taste. Dive into a taste of Thailand with this wholesome, soul-warming dish!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups Low-sodium chicken or vegetable broth
• 2 stalks Lemongrass (trimmed, bruised, and cut into 3-inch pieces)
• 4 leaves Kaffir lime leaves (torn in half)
• 2 inches Fresh galangal (sliced)
• 2 pieces Thai bird's eye chili (sliced or bruised)
• 8 pieces Cherry tomatoes (halved)
• 1 cup Button mushrooms (sliced)
• 12 pieces Cooked shrimp (peeled and deveined, or substitute firm tofu for vegetarian/vegan)
• 0.5 cup Light coconut milk
• 2 tablespoons Fish sauce (or soy sauce for vegetarian/vegan)
• 3 tablespoons Fresh lime juice
• 1 teaspoon Palm sugar (or brown sugar)
• 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
• 2 tablespoons Green onions (sliced, for garnish)

Directions

Step 1

In a large pot, bring the low-sodium chicken or vegetable broth to a gentle boil over medium heat.

Step 2

Add the bruised lemongrass, kaffir lime leaves, and galangal slices to the broth. Let simmer for 5-7 minutes to infuse the flavors.

Step 3

Stir in the Thai bird's eye chili, cherry tomatoes, and button mushrooms. Continue to simmer for another 5 minutes until the mushrooms are tender.

Step 4

Add the cooked shrimp or tofu to the pot, followed by the light coconut milk. Stir gently and let cook for 2-3 minutes.

Step 5

Season the soup with fish sauce (or soy sauce for vegetarian/vegan), fresh lime juice, and palm sugar. Stir well and taste to adjust the seasoning as desired.

Step 6

Ladle the soup into serving bowls and garnish with fresh cilantro leaves and sliced green onions.

Step 7

Serve hot and enjoy the vibrant flavors of low-fat Tom Yum Soup.

Nutrition Facts

Serving size	(2100.4g)

Amount per serving	% Daily Value*
Calories	466.9

Total Fat 11.1g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat g
Cholesterol 351.5mg	0%
Sodium 4149.9mg	0%
Total Carbohydrate 38.4g	0%
Dietary Fiber 3.8g	0%
Total Sugars 11.1g
Protein 59.3g	0%

Vitamin D 329.9IU	0%
Calcium 209.5mg	0%
Iron 8.9mg	0%
Potassium 1820.9mg	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: 20.4%

Protein: 48.3%

Carbs: 31.3%