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Introduction
Tom Yum soup, with its fiery and sour profile, has been a cornerstone of Thai cuisine for centuries. Originally created as a way to use locally abundant ingredients like lemongrass, kaffir lime leaves, and galangal, this soup has evolved into a beloved national dish. Our healthy version pays homage to its roots while catering to modern nutritional needs. Traditionally served to royalty and commoners alike, Tom Yum is believed to have immune-boosting properties, making it a popular choice during cold and flu season. This lighter rendition maintains the soup's reputed health benefits while offering a guilt-free indulgence that's perfect for any time of year.
Ingredients
• 1 lb (450g) skinless, boneless chicken breast, thinly sliced
• 8 cups (2L) low-sodium chicken broth
• 3 stalks lemongrass, outer layers removed, bruised and cut into 4-inch pieces
• 4 kaffir lime leaves, torn
• 2-inch piece galangal or ginger, sliced
• 2 Thai bird's eye chilies, stemmed and lightly crushed
• 8 oz (225g) shiitake mushrooms, stemmed and sliced
• 1 can (14 oz/400g) light coconut milk
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp coconut sugar or brown sugar
• 2 medium tomatoes, cut into wedges
• 1 cup (100g) fresh bean sprouts
• 1/4 cup (15g) fresh cilantro leaves, chopped
• 2 green onions, thinly sliced
• 2 tbsp low-sodium soy sauce (optional, for added umami)
Step 1:
In a large pot or Dutch oven, bring the chicken broth to a boil over high heat.
Step 2:
Add lemongrass, kaffir lime leaves, galangal or ginger, and Thai chilies. Reduce heat and simmer for 10 minutes to infuse the broth with flavors.
Step 3:
Add sliced chicken breast and shiitake mushrooms. Simmer for 5-7 minutes until the chicken is cooked through.
Step 4:
Stir in light coconut milk, fish sauce, lime juice, and coconut sugar. Simmer for 2-3 minutes.
Step 5:
Add tomato wedges and bean sprouts. Cook for 1-2 minutes until slightly softened but still crisp.
Step 6:
Remove from heat and discard lemongrass, kaffir lime leaves, and galangal/ginger slices.
Step 7:
Taste and adjust seasoning with additional fish sauce, lime juice, or soy sauce if desired.
Step 8:
Garnish with fresh cilantro leaves and sliced green onions before serving.
Q: Can I make this soup less spicy?
A: Yes, you can reduce or omit the Thai chilies for a milder version.
Q: What can I substitute for kaffir lime leaves?
A: If unavailable, use the zest of one lime as a substitute for kaffir lime leaves.
Q: Is this soup gluten-free?
A: The recipe is gluten-free if you use a gluten-free fish sauce and omit the optional soy sauce or use a gluten-free alternative.
• For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth instead of chicken broth.
• If kaffir lime leaves are unavailable, use the zest of one lime as a substitute.
• Adjust the number of chilies according to your spice preference.
• Fresh lemongrass is preferred, but lemongrass paste (about 2 tablespoons) can be used if fresh is not available.
• This recipe contains fish sauce, which is not suitable for vegetarians or those with fish allergies. Substitute with additional soy sauce or a vegetarian fish sauce alternative if needed.
• For a lower-calorie version, you can omit the coconut milk or use a light version.
Ladle the hot soup into bowls, ensuring each serving has a good mix of chicken, vegetables, and broth. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
Prep all ingredients before starting to cook. The actual cooking process is quick, so having everything ready will ensure smooth execution.
- Don't overcook the chicken to keep it tender and juicy.
- Adjust the spice level by adding more or fewer Thai chilies.
- For a clearer broth, avoid vigorous boiling after adding the coconut milk.
For a seafood version, replace chicken with a mix of shrimp and firm white fish. For a vegetarian option, use tofu and vegetable broth instead of chicken.
Serve with steamed jasmine rice or pair with a chilled lemongrass-infused iced tea for a refreshing contrast.
This soup is great year-round but especially comforting in fall and winter months.
Contains fish (fish sauce), coconut, and mushrooms. May contain soy if using soy sauce. Always check individual ingredients for allergen information.
