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Tom Yum with Tofu
Source: dLife

A famous Thai specialty, refreshing and healthy soup.

Prep Time: 12 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 189.6
Total Carbs 15.4 g
Dietary Fiber 2.3 g
Sugars 3.9 g
Total Fat 10.7 g
Saturated Fat 1.6 g
Unsaturated Fat 4.6 g
Potassium 86.7 mg
Protein 8.3 g
Sodium 542.1 mg
Dietary Exchanges
2 Fat , 1 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  peanut oil
11 oz  firm tofu
5 cup  low sodium vegetable broth
1 tbsp  chili paste
1 each  kaffir lime leaves
1 each  medium shallots
1 each  medium garlic cloves
2 each  kaffir lime leaves
3 tbsp  hot chili peppers, chopped
1 each  lemongrass stalks
1 cup  fresh shiitake mushrooms
4 each  scallions
3 tbsp  fresh lime juice
1 tsp  sugar
3 tbsp  fresh cilantro
1 pinch  salt and pepper
  1. Heat the oil in a wok and fry the tofu for 4-5 minutes until golden brown, turning occasionally. Remove tofu with a slotted spoon and set aside. Tip the oil from the wok into a large heavy-based pan.
  2. Add the stock, chili paste, kaffir lime leaves, shallot, garlic, lime leaves, two-thirds of the chiles and the lemongrass to the pan. Bring to boil and simmer for 20 minutes.
  3. Strain the stock into a clean pan. Stir in remaining chiles, the shiitake mushrooms, scallions, fish sauce, lime juice and sugar. Simmer for 3 minutes.
  4. Add the fried tofu and heat through for 1 minute.
  5. Mix in the chopped cilantro and season to taste.
  6. Serve immediately in a warmed bowl.

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