Thai Tom Yum Soup

Name: Thai Tom Yum Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 4 cups Low FODMAP chicken stock or water; 4 small stalks lemongrass (trimmed, belted with a hammer and cut into ~10 cm lengths); 20g chunk galangal (thinly sliced); 8 large kaffir lime leaves; 4 bird's eye chillies, pounded or blitzed (optional); Tbsp tomato paste; 1 bunch coriander stems and leaves, well washed and roughly chopped; sugar; Tbsp fish sauce; Tbsp lime juice

Serves: 6

Prep: 10 minutes

Cook: 30 minutes

Stack Cup

Delicious tom yum soup is very popular both in Thailand and in Thai restaurants everywhere. However, traditional home or restaurant made, packet and instant versions can be packed with high FODMAP garlic and onions and often have a lot of salt and additives! This recipe is worth the effort as it omits these problematic ingredients. However, it maintains the vibrant traditional flavour with all its wonderful, aromatic characteristics of this much loved soup.

ingredients
4 cups Low FODMAP chicken stock or water 1020 g 36 oz
4 small stalks lemongrass (trimmed, belted with a hammer and cut into ~10 cm lengths) 125 g 4.34 oz
20g chunk galangal (thinly sliced) 20 g 0.7 oz
8 large kaffir lime leaves 10 g 0.4 oz
4 bird's eye chillies, pounded or blitzed (optional) 5 g 0.2 oz
3 4 Tbsp tomato paste 75 g 2.6 oz
1 bunch coriander stems and leaves, well washed and roughly chopped 100 g 3.5 oz
3 tsp 1 Tbsp sugar 10 g 0.4 oz
4 5⅓ Tbsp fish sauce 80 g 2.8 oz
3 4 Tbsp lime juice 30 g 1.1 oz

Method

Place galangal, lemongrass, crushed chilli, tomato paste, coriander stalks and roots and the kaffir lime leaves in a pot. Add the water or stock and bring to the boil. Reduce the heat and simmer (uncovered) for 20 minutes.
Strain the soup through a fine sieve, discard the solids and return liquid to the pot. Reheat until it is simmering then add the sugar, fish sauce and lime juice to taste.

Hints

Use a low FODMAP chicken stock/soup base such as our Monash Low FODMAP certified Chicken Soup Base from FODY Food Co or low FODMAP chicken stock recipe.

Serving suggestions:

For a more traditional soup add some diced tomato, coriander leaves and sliced spring onion tops after straining
Add chicken, prawns and/or hard tofu
To each serving bowl add, cooked rice noodles (warm), broccoli heads/flowerets (blanched and warm), bok choy leaves, carrot strips (use a vegetable peeler) or any other low FODMAP veggies you fancy (use our Monash app for ideas and serving sizes)
To garnish, top with bean sprouts, coriander leaves and serve lime wedges and extra chilli on the side
The soup can be frozen for a quick and easy meal
To make a vegetarian version use water, substitute the fish sauce with soy sauce and add tofu
There are many fish sauce brands available and there are vast differences in their quality and taste. The Vietnamese and Thai brands tend to be less fishy and have more umami
Some of the ingredients can be expensive in regular supermarkets. However, they are readily available and usually much cheaper in South East Asian grocery shops. Excess ingredients such as galangal, lemongrass and kaffir lime leaves can be frozen and used when required.

Nutrition Information (per serve)
Energy	208 Kj / 50 cal
Protein	2.20g
Carbohydrates	8.60g
Sugar	4.50g
Total Fat	0.50g
Saturated Fat	0.10g
Fibre	2.60g

Recipes

Thai Tom Yum Soup

Method

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