Low Sodium Tom Yum Soup with Chicken

Dive into the bold and zesty flavors of this Low Sodium Tom Yum Soup with Chicken, a healthier spin on the classic Thai favorite. Packed with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, this soup delivers an authentic taste while keeping sodium levels in check. Tender chicken, earthy mushrooms, and juicy cherry tomatoes simmer in a light, tangy broth enhanced with fresh lime juice and a touch of optional coconut milk for creaminess. Perfect for a quick 35-minute meal, this heart-healthy dish is ideal for those craving a comforting, Thai-inspired bowl of soup without compromising on flavor. Garnished with fresh cilantro and green onions, it’s a vibrant, guilt-free option for weeknight dinners or meal prep.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Thinly slice the chicken breast into bite-sized pieces and set aside.

Step 2

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.

Step 3

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

Step 4

Add the prepared lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 5-7 minutes to infuse the broth with their aroma.

Step 5

While the broth is simmering, halve the cherry tomatoes, clean and slice the mushrooms, and thinly slice the Thai bird chili peppers.

Step 6

Add the sliced chicken to the pot and simmer for 5 minutes or until the chicken is cooked through.

Step 7

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.

Step 8

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.

Step 9

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

Step 10

Serve immediately and enjoy your low-sodium Tom Yum Chicken Soup!

Nutrition Facts

Serving size	(2508.1g)

Amount per serving	% Daily Value*
Calories	897.3

Total Fat 25.5g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0g
Cholesterol 255mg	0%
Sodium 760.0mg	0%
Total Carbohydrate 63.2g	0%
Dietary Fiber 4.9g	0%
Total Sugars 11.3g
Protein 112.4g	0%

Vitamin D 25.5IU	0%
Calcium 251.8mg	0%
Iron 18.5mg	0%
Potassium 2909.7mg	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: 24.6%

Protein: 48.2%

Carbs: 27.1%