Asian•healthy
Thai Lemongrass Soup (Tom Yum Without Coconut Milk)
Enjoy this 30-minute Thai lemongrass soup recipe for a healthy, authentic tom yum made without coconut milk!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.