Heart-Healthy Tom Yam Soup

Experience the vibrant flavors of Southeast Asia with this Heart-Healthy Tom Yam Soup, a wholesome twist on the classic Thai favorite. Packed with nutrient-rich ingredients like fresh lemongrass, galangal, and kaffir lime leaves, the aromatic broth delivers a tangy and slightly spicy kick, balanced perfectly with low-sodium soy sauce and fresh lime juice. This plant-based version features hearty tofu, tender mushrooms, and colorful vegetables like carrots and cherry tomatoes, making it as visually stunning as it is nourishing. With just 35 minutes from prep to bowl, this quick and easy soup is a perfect weeknight dinner or light lunch, complete with a sprinkle of fresh cilantro and green onions for a burst of freshness. Savor all the bold, authentic flavors of Thailand while keeping your meal low-sodium and heart-healthy—comfort food reimagined!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups Low-sodium vegetable broth
• 2 stalks Fresh lemongrass stalks (smashed and cut into 3-inch pieces)
• 2 tablespoons Fresh galangal (thinly sliced)
• 4 leaves Kaffir lime leaves (torn)
• 1 cup Cherry tomatoes (halved)
• 1 cup Carrots (thinly sliced)
• 1.5 cups Mushrooms (button or shiitake, sliced)
• 8 ounces Firm tofu (cubed)
• 3 tablespoons Fresh lime juice
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Thai red chili paste (adjust to taste)
• 0.25 cup Fresh cilantro leaves (chopped, for garnish)
• 2 stalks Green onions (sliced thinly, for garnish)
• 1 teaspoon Avocado oil or olive oil
• 1 chili Fresh Thai bird chili (optional, for extra heat)

Directions

Step 1

Heat 1 teaspoon of avocado oil or olive oil in a large pot over medium heat. Add the lemongrass, galangal, and kaffir lime leaves, and saute for 2-3 minutes until aromatic.

Step 2

Add the low-sodium vegetable broth to the pot and bring it to a gentle boil. Reduce heat to a simmer.

Step 3

Add the carrots, cherry tomatoes, mushrooms, and tofu cubes to the pot. Let everything cook gently for about 10 minutes, allowing the vegetables to soften slightly and the flavors to meld.

Step 4

Stir in the Thai red chili paste, low-sodium soy sauce, and fresh lime juice. Taste the soup and adjust seasoning as needed. For extra heat, you may add finely chopped fresh Thai bird chili at this stage.

Step 5

Cook for an additional 5 minutes so the flavors deepen.

Step 6

Turn off the heat and remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup using a slotted spoon (if desired, for easier eating).

Step 7

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

Step 8

Serve hot and enjoy this heart-healthy take on a Thai classic!

Nutrition Facts

Serving size	2493.5 grams (2493.5g)

Amount per serving	% Daily Value*
Calories	828

Total Fat 25.50g	33%
Saturated Fat 3.90g	20%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2573mg	112%
Total Carbohydrate 110.10g	40%
Dietary Fiber 17.80g	64%
Total Sugars 28.60g
Protein 52.10g	104%

Vitamin D 8IU	42%
Calcium 1858mg	143%
Iron 22mg	124%
Potassium 4544mg	97%

*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: 26.1%

Protein: 23.7%

Carbs: 50.1%