Paleo Tom Yum Soup
Transport your taste buds to Thailand with this flavorful Paleo Tom Yum Soup, a vibrant and health-conscious twist on the classic dish. Packed with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, this soup delivers bold, tangy flavors with a spicy kick from Thai bird’s eye chilies. Succulent shrimp, shiitake mushrooms, and cherry tomatoes simmer to perfection in a light chicken broth enhanced with coconut aminos and fish sauce, ensuring every spoonful is paleo-friendly and free of processed additives. This quick and easy recipe is ready in just 30 minutes and makes a perfect light meal or appetizer, topped with fragrant cilantro and green onions for a fresh finish. Whether you're embracing a paleo lifestyle or simply craving authentic Thai cuisine, this Paleo Tom Yum Soup is your go-to for healthy indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 cups chicken broth (preferably homemade or low-sodium)
- 2 lemongrass stalks
- 2 inches galangal root (peeled and sliced thinly)
- 4 kaffir lime leaves (torn)
- 3 Thai bird's eye chilies (crushed; adjust according to heat preference)
- 1 cup shiitake mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 1 pound shrimp (peeled and deveined, tails on or off as preferred)
- 2 tablespoons coconut aminos
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons fish sauce (ensure it contains no sugar or additives)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 2 green onions (sliced, for garnish)
- salt (to taste)
Instructions
Prepare the lemongrass by cutting off the dry ends and bruising the stalks with the back of a knife to release their flavor. Cut each stalk into 2-3 pieces.
In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
Add the lemongrass, galangal slices, kaffir lime leaves, and crushed Thai chilies to the pot. Simmer for 5-7 minutes to infuse the broth with aromatic flavors.
Reduce the heat to medium and add the shiitake mushrooms and cherry tomatoes. Cook for an additional 5 minutes until the vegetables begin to soften.
Add the shrimp to the pot and simmer for 3-4 minutes, or until they turn pink and are cooked through.
Stir in the coconut aminos, lime juice, and fish sauce. Taste and adjust seasoning with additional fish sauce or salt as needed.
Remove the pot from heat and ladle the soup into bowls.
Garnish each serving with fresh cilantro and sliced green onions. Serve immediately.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.2 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 374 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3922 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
