A Delicious Low FODMAP Tom Yum Soup

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A Delicious Low FODMAP Tom Yum Soup

 Time to make: 30-35 minutes

 Difficulty: Easy

 Servings: 5 portions

You probably know that eating out can be really hard - especially when it comes to Asian style dishes. But forget eating out and embrace the thrills of your own kitchen. This restaurant quality low FODMAP Tom Yum soup recipe will leave you craving more!


  • Low FODMAP chicken stock - 1 litre
  • Water - 300 ml
  • Fresh coriander roots, crushed - 4
  • Lemongrass, lightly crushed - 6 sticks
  • Fresh galangal, peeled and sliced - one thumb
  • Tomatoes, deseeded and cut into quarters - 8
  • Kaffir lime leaves - 6
  • Lime juice - of 1-2 limes
  • Red chilies, thinly sliced - 3
  • Fish sauce - to taste or 75 ml
  • Palm sugar - 75g (brown sugar is an acceptable alternative)
  • Raw tiger prawns, shelled, gutted, split in half - 12
  • Chicken breasts, skinned and deboned, cut into chunks - 2


Bring the stock and the water to boil in a large pan. Add the lemongrass, coriander roots, galangal, tomatoes, kaffir lime leaves, lime juice and red chilies to the liquid. Once all the ingredients are in the pan, stir well and reduce the heat to a simmer. Keep it on low flame for 15-20 minutes.

Taste the stock at this stage and add fish sauce and palm sugar as per your liking. Remove from heat once you have reached a suitable flavour.

Add the chicken to a saucepan with a tiny bit of oil and allow it to cook for a few minutes. Next, add the prawns and allow that to cook for up to 2-3 minutes or until both meats are nearly completely cooked. Transfer about 220ml of the stock into  the saucepan and bring it to boil again. 

Pour the soup into bowls and top up with the steaming chicken and prawn stock. For garnish, sprinkle some coriander, Thai basil and a slice of lime for that extra zing.

Final Thoughts

On a winter night, a bowl of soup can be one of the most comforting things. While a lot of Thai food may have high FODMAP content, you can always find balance and alternate ingredients to get the right flavour. Add more red chilli if you’d like it a bit hotter - however don’t add too much as this can trigger IBS symptoms.