Thai Lemongrass Soup Recipe (Tom Yum Without Coconut Milk)
Enjoy this 30-minute Thai lemongrass soup recipe for a healthy, authentic tom yum made without coconut milk!
Equipment
- Cutting board and sharp knife
- Medium or large pot
- ladle
- Strainer Optional, if you prefer to remove spices before serving.
Ingredients
- 4 stalks lemongrass, sliced diagonally into 2–3 inch piece
- 2 kaffir lime leaves, stems removed
- 10 g galangal, sliced
- 45 g tom yum paste, see notes
- 15 g Thai chili paste, see notes
- 1/2 onion, sliced
- 3 g salt
- 5 g rosdee seasoning powder, see notes
- 500 ml water
- 1 large tomato, sliced
- 200 g chicken, thinly sliced
- 10 g cilantro, chopped
Instructions
- Place a pot over medium heat and add water, kaffir lime leaves, lemongrass, galangal, seasoning powder, salt, tom yum paste, Thai chili paste, and sliced onion. Bring to a boil.4 stalks lemongrass, 2 kaffir lime leaves, 45 g tom yum paste, 15 g Thai chili paste, 1/2 onion, 3 g salt, 5 g rosdee seasoning powder, 500 ml water, 10 g galangal
- Once boiling, add sliced tomatoes and chicken. Let the soup simmer over medium heat until the chicken is cooked. Remove from heat and garnish with coriander. Serve immediately and enjoy.1 large tomato, 200 g chicken, 10 g cilantro
Notes
- Use the nutrition card in this recipe as a guideline.
- Rosdee seasoning powder: RosDee is a popular Thai seasoning powder used to enhance the flavors. A substitute for this Thai bouillon is a different chicken stock bouillon powder, like Knorr.
- Tom yum paste
- Thai chili paste
Calories: 174kcal | Carbohydrates: 6g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 644mg | Potassium: 231mg | Fiber: 3g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
