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Tom Yum Soup

Savory Tom Yum Soup – Your Ultimate Healthy Comfort Bowl

Experience the bold flavors of Tom Yum Soup, a low-calorie, healthy comfort bowl packed with vibrant Thai ingredients.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: APPETIZERS
Cuisine: Thai
Calories: 150

Ingredients
  

For the Base
  • 2 tablespoons Vegetable oil or coconut oil
  • 4 cups Chicken stock or vegetable broth for vegetarian version
Aromatic Wonders
  • 2 stalks Lemongrass smashed
  • 4 leaves Kaffir lime leaves fresh or dried
  • 1 piece Galangal sliced thinly
  • 2 pieces Thai chilies adjust for spice
  • 1 medium Onion sliced
Veggie Goodness
  • 1 cup Mushrooms sliced or halved
  • 1 medium Tomato cut into wedges
Flavor Enhancers
  • 2 tablespoons Fish sauce or soy sauce for vegan
  • 1 teaspoon Sugar coconut sugar can be an alternative
Main Proteins
  • 1 pound Shrimp peeled and deveined
Finishing Touches
  • 2 tablespoons Lime juice adjust to taste
  • 0.5 cup Fresh cilantro for garnish

Equipment

  • Large pot

Method
 

How to Make Tom Yum Soup
  1. Heat oil in a large pot over medium heat; sauté sliced onions for about 2 minutes until fragrant and translucent.
  2. Pour in the chicken stock and bring it to a gentle simmer.
  3. Add lemongrass, kaffir lime leaves, galangal, and smashed Thai chilies; allow to simmer for 5-10 minutes.
  4. Stir in mushrooms and tomato; continue to simmer for an additional 5 minutes.
  5. Mix in fish sauce and sugar, then add shrimp; cook for 2-3 minutes until shrimp turn pink.
  6. Remove from heat; stir in fresh lime juice to brighten the soup.
  7. Serve by ladling into bowls, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 18gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Optional: Pair with jasmine rice or a fresh spring roll for a complete meal.

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