Low FODMAP Tom Yum Soup (also known as Tom Yam), is a take on Thailand’s famous hot and sour soup. In this version, high-FODMAP ingredients like mushrooms, onion, and garlic have been removed or substituted. It is widely served with shrimp but you can also add chicken to the soup.
This recipe involves making your own modified hot chili sauce, which usually contains garlic and shallots.
Tom Yum is also popular in countries like Malaysia, Indonesia, Brunei, Cambodia and Singapore.
My favorite FODMAP friendly garlic oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle).
Tom Yum Soup
- Serves: 8
- Category: Appetizers & Soups, Seafood
Ingredients
Soup
- 1 cup clam juice
- 2 stalks lemongrass
- 2 quarts water
- 1 pound peeled shrimp, de-veined; keep shells
- 2 tablespoons home made Tom Yum Sauce
- 6 lime leaves, finely julienned
- 4 ounces fish sauce
- 3 Thai bird's eye chilies, stemmed, thinly sliced (wear gloves)
- 1 tablespoon palm sugar or maple syrup
- 4 ounces juice from lemon
Tom Yum Sauce (Chilies in Oil)
- 3 tablespoons garlic infused olive oil
- 1 bunch scallion, green part only
- 4 dried red chilies, seeded
- 1 tablespoon dried shrimp
- 1 tablespoon fish sauce
- 1 tablespoon sugar
Instructions
- Cut off the bottom three inches of lemongrass, trim and slice into 1/4 inch diagonal pieces. With the side of your knife, smash the lemongrass to release the flavors.
- In a medium pot, add clam juice, water and the shrimp shells and simmer for 15 minutes. Let it cool for a few minutes than strain. Throw out the shrimp shells but save the lemongrass. Pour stock back to pot.
- Make the Tom Yum Sauce: In a pan, saute the scallions with the oil for two minutes. Add chilies until they darken but do not burn. Remove the mixture into a bowl; add dried shrimp and grind or pound everything together with a pestle or back of spoon. Return mixture back into pan; add fish sauce and palm sugar. Stir gently and heat for about 3-4 minutes.
- Add the Tom Yum Sauce, lime leaves, lemongrass, fish, sauce, chiles and sugar into the stock. Bring soup to boil then reduce heat to simmer for two minutes. Add the shrimp; cover pot and turn off heat, letting the shrimp cook for 2-3 minutes (if you are adding chicken pieces, let the meat cook fully before adding the shrimp).
- Uncover and add the lemon juice. Ladle soup into bowls and serve.
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