This Low Calorie Tom Yum Soup recipe is just 174 calories and can be made in just 25 minutes!
Everything You’ll Need
- 6 cups low-sodium chicken broth
- 1 stalk lemongrass
- 3 cloves garlic
- 2 tablespoons fresh ginger
- ½ teaspoon chili flakes
- 3 lime leaves
- ¾ cup mushrooms (choose your favorite)
- 18 medium raw shrimp
- 2 cups cherry tomatoes
- ¼ cup canned lite coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- ¼ cup fresh cilantro
Low Calorie Tom Yum Soup {Thai Hot and Sour Soup}
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Healthy Tom Yum Soup Meal Prep and Storage
Meal Prep – Cook the soup and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Frozen Soup – Be sure any container is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Soup – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted soup for 5-10 minutes over medium-low heat. Cut one of the shrimp in half to check that they are warmed through, and serve hot.
Low Calorie Tom Yum Soup Recipe
At just 174 calories, and 33.3g of protein, this healthy Thai soup recipe makes a great weeknight meal. You can have 1.5 cups for 174 calories, and you could double it to 3 cups for just 348 calories!
More Low Calorie Thai Recipes:
Low Calorie Tom Yum Soup
Equipment
- Large pot
Ingredients
- 6 cups low-sodium chicken broth
- 1 stalk lemongrass
- 3 cloves garlic chopped or grated
- 2 tablespoons ginger minced or grated
- ½ teaspoon chili flakes
- 3 lime leaves
- ¾ cup mushrooms your favorite, sliced
- 18 medium raw shrimp peeled and cleaned
- 2 cups cherry tomatoes halved
- ¼ cup canned light coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- ¼ cup fresh cilantro
Instructions
- In a large pot bring the chicken broth to a low boil over medium-high heat.
- Meanwhile, prepare thee lemongrass: Slice the bottom 1/3 of the lemongrass stalk off and set aside the top. Finely mince the bottom 1/2 of the stalk and keep the upper part whole. Add all to the pot of chicken broth as you work.
- Boil the chicken broth and lemon grass for 5 minutes, until fragrant.
- Reduce the heat to medium heat and add in the garlic, chili, lime leaves, and mushrooms to broth. Simmer for 5 minutes.
- Add in the shrimp, and cherry tomatoes. Simmer for 5 minutes, until the shrimp are pink.
- Lower the heat to low and add in the coconut milk and fish sauce.
- Serve in bowls with fresh cilantro sprinkled over the top.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Tom Yum Soup
You can have 1.5 cups (one and a half cups) of this hot and soup soup for just 174 calories.
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Article History:
- Originally written and published May 27, 2021 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
- Updated on November 8, 2023 by Audrey Johns
When you add in the fish sauce, I updated the recipe card 🙂
When do you add the coconut milk?