Low Sodium Tom Yum Soup

Savor the bold, citrusy flavors of **Low Sodium Tom Yum Soup**, a lighter take on the classic Thai favorite that's perfect for those watching their salt intake. This vibrant soup features a fragrant base of lemongrass, fresh galangal (or ginger), and optional kaffir lime leaves, simmered with low-sodium vegetable broth to create a deeply aromatic yet heart-friendly broth. Plump cherry tomatoes, earthy mushrooms, and a touch of Thai chili heat bring balance and texture, while lime juice, low-sodium fish sauce (or soy sauce for vegetarians), and a hint of palm sugar create that signature sweet and tangy flavor profile. Ready in just 40 minutes, this nutritious soup is garnished with fresh cilantro and green onions for the perfect aromatic finish. Serve it as a warming appetizer or pair it with jasmine rice for a satisfying, wholesome meal.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Once ready, remove the pot from heat and discard the lemongrass, galangal, and lime leaves.

Step 7

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

Serving size	(3978.4g)

Amount per serving	% Daily Value*
Calories	602.7

Total Fat 4.9g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1471.0mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 24.4g	0%
Total Sugars 57.0g
Protein 26.3g	0%

Vitamin D 11.2IU	0%
Calcium 469.2mg	0%
Iron 19.5mg	0%
Potassium 6174.9mg	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: 6.5%

Protein: 15.5%

Carbs: 78.0%