Bowl of tom yum soup with wooden spoons

    Low Fodmap Tom Yum Soup

    Low FODMAP Tom Yum Soup – a lighter Thai soup layered with all kinds of flavor. 

    Bowls of Tom Yum soup with a wooden spoon

    I love Thai food. In fact, I love it so much I took a Thai cooking class earlier this year so I could make more traditional Thai dishes at home. Today’s Low FODMAP Tom Yum Soup is based on one of the recipes we made and it is the perfect balance of sweet, salty, sour and spicy – a must in any Thai dish.

    Although galangal, kaffir limes, fish sauce and lemongrass may be found in some grocery stores, I prefer to pick mine up at a local Asian grocer. There’s often more variety and it’s less expensive. 🙂

    Note: Although considered low FODMAP, hot peppers and chilies may trigger symptoms in some individuals with IBS.

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    Bowl of tom yum soup with wooden spoons

    Low Fodmap Tom Yum Soup

    • Author: Em Schwartz, MS, RDN
    • Prep Time: 5 mins
    • Cook Time: 15 mins
    • Total Time: 20 mins
    • Yield: 4
    • Category: Soup
    • Method: Stove
    • Cuisine: Thai

    Description

    Low FODMAP Tom Yum Soup – a lighter Thai soup layered with all kinds of flavor.


    Ingredients

    Soup

    • 8 cups low FODMAP chicken broth
    • 1 stalk fresh lemongrass
    • 3 kaffir lime leaves
    • 1-4 smashed bird’s eye (or serrano) chilies (depending on the desired level of heat)*
    • 4 slices galangal
    • 2 Tbsp. fish sauce
    • 1 lb. chicken breast, sliced
    • 2 cups chopped bok choy
    • 1 lime, juice of
    • ½ tsp. sugar, optional

    Optional Garnishes

    • Cilantro, chopped
    • Chives, chopped
    • Red pepper flakes, optional
    • Cooked rice

    Instructions

    1. Heat broth, lemongrass, kaffir limes, chilies, galangal, and fish sauce in a soup pot over medium-high heat. Once hot, add chicken and bok choy. Bring to a boil, reduce heat and cook 8-10 minutes, until chicken is done.
    2. Stir in lime juice and sugar. Remove lemongrass, kaffir limes, chilies, and galangal.
    3. Top with optional garnishes and serve warm with cooked rice.

    Two bowls of tom yum soup with wooden spoons

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