Low FODMAP Tom Yum Soup Recipe

This aromatic, spicy, and sour Low FODMAP Tom Yum Soup is made with fresh lemongrass, galangal, and tender shrimp, and is ready in just 25 minutes. The fragrant broth comes alive when the kaffir lime leaves hit the hot liquid, releasing that signature citrusy scent without any garlic or onions. I love how this recipe satisfies my cravings for bold Thai flavors while keeping my stomach completely happy.

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Restaurant-Quality At Home

Missing out on authentic Thai takeout was one of the hardest parts of starting a restricted diet for me. Most restaurant versions rely on pre-made pastes loaded with garlic and shallots that trigger symptoms almost immediately. I discovered that building the broth from scratch with fresh aromatics captures that distinct hot-and-sour profile perfectly.

I was surprised to learn that you don’t actually need onion to make a savory, complex soup base. By using a generous amount of galangal and high-quality fish sauce, this homemade version tastes cleaner and fresher than what you get in a plastic container. It allows you to control the spice level exactly to your liking, which is a huge bonus.

Low FODMAP Tom Yum Soup Ingredients

• 4 cups low FODMAP chicken broth (or water with a safe bouillon)
• 12 oz (340g) raw shrimp, peeled and deveined
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 1 inch piece fresh galangal, sliced into rounds
• 5 kaffir lime leaves, torn to release oils
• 1 cup oyster mushrooms, torn into bite-sized pieces
• 1 medium common tomato, cut into wedges (optional)
• 2 birds eye chilies, sliced (optional, adjust to tolerance)
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp palm sugar or brown sugar
• 1 tbsp garlic-infused olive oil (optional)
• For Garnish: Fresh cilantro leaves and green onion tops (green parts only)

How To Make Low FODMAP Tom Yum Soup

1. Prepare The Base: Pour the chicken broth into a medium pot and bring it to a boil over high heat. Add the lemongrass, galangal, kaffir lime leaves, and chilies (if using).
2. Infuse The Broth: Reduce the heat to low, cover the pot, and let it simmer for 10 minutes to allow the aromatics to release their flavors into the soup.
3. Cook The Proteins: Increase the heat to medium and add the oyster mushrooms and tomato wedges. Simmer for 2 minutes, then add the shrimp and cook for another 2-3 minutes until they turn pink and opaque.
4. Season And Serve: Turn off the heat immediately. Stir in the fish sauce, lime juice, sugar, and garlic-infused oil. Taste the soup and adjust the sour, salty, or sweet balance before serving with fresh cilantro and green onion tops.

Recipe Tips

• Smash the herbs: Before adding the lemongrass and chilies to the pot, use the back of your knife or a pestle to bruise them gently. This helps release the essential oils faster, giving you a more potent broth in less time.
• Watch the lime juice: Always add the lime juice after you turn off the heat. Boiling fresh lime juice can make it turn bitter and destroy that bright, zesty top note that is essential for a good Tom Yum.
• Mushroom safety: Oyster mushrooms are generally considered low FODMAP in generous serving sizes, unlike button mushrooms which can be higher in polyols. Stick to the recommended amount to keep the meal gut-friendly.
• Don’t eat the wood: The lemongrass and galangal slices are there to flavor the soup, not to be eaten. You can strain them out before serving, or just leave them in the bowl and eat around them like they do in Thailand.

What To Serve With Tom Yum Soup

Steamed jasmine rice is the traditional partner for this soup, as its subtle floral aroma complements the broth while soaking up the spicy liquid. For a lighter meal, you can serve it alongside a crisp cucumber salad dressed with rice vinegar and sesame oil to provide a cooling contrast to the heat.

How To Store

This soup stores well in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove; you may want to add a fresh squeeze of lime juice just before eating to revive the citrus flavor.

FAQs

• Can I use ginger instead of galangal?
  Yes, ginger is a safe substitute if you cannot find galangal, though the flavor will be slightly different. Galangal has a piney, citrusy sharpness, while ginger is spicier and warmer.
• Is store-bought Tom Yum paste low FODMAP?
  Typically, no. Most commercial pastes contain garlic, shallots, and sometimes high-fructose corn syrup, so making your own broth with fresh herbs is the safest option.
• Can I add coconut milk?
  Yes, adding a splash of canned coconut milk turns this into a creamy version (Tom Yum Nam Khon) or similar to Tom Kha. Canned coconut milk is low FODMAP in small servings (about 1/4 cup).
• Is fish sauce low FODMAP?
  Yes, pure fish sauce is generally low FODMAP as it is fermented fish and salt. However, always check the label to ensure no garlic or high-FODMAP additives have been included.

Nutrition

• Calories: 165
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 215mg
• Sodium: 1800mg
• Total Carbohydrate: 9g
• Protein: 24g

Try More Recipes:

• Low FODMAP Chicken Tortilla Soup Recipe
• Low FODMAP Creamy Chicken Soup Recipe
• Low FODMAP Corn Chowder Recipe