Whole30 Tom Yam Soup
Experience a refreshing twist on a classic Thai favorite with this Whole30 Tom Yam Soup, a vibrant and nourishing dish packed with bold, zesty flavors. Made with Whole30-compliant ingredients like bone broth, coconut milk, fish sauce, and fresh lime juice, this soup delivers the perfect balance of citrusy brightness and creamy richness. Infused with aromatic lemongrass, garlic, ginger, and red Thai chilies, every spoonful bursts with depth and warmth. Succulent shrimp, earthy button mushrooms, and juicy cherry tomatoes elevate the soup into a satisfying meal that’s both healthy and comforting. Ready in under 40 minutes, this gluten-free, dairy-free, and paleo-friendly recipe is ideal for a wholesome weeknight dinner. Serve steaming hot and garnished with fresh cilantro to add a pop of color and flavor.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 4 garlic cloves
- 1 inch fresh ginger
- 2 lemongrass stalks (trimmed and smashed)
- 2 red Thai chilies
- 6 cups bone broth (or chicken stock)
- 1 cup coconut milk (unsweetened, full-fat)
- 3 lime leaves (or zest of 1 lime)
- 2 tablespoons fish sauce (Whole30-compliant)
- 1 pound shrimp (peeled and deveined)
- 1 cup button mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro (chopped)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Finely chop the garlic and ginger. Add them to the pot along with the smashed lemongrass stalks and red Thai chilies (sliced or whole). Sauté for 2-3 minutes until fragrant.
Pour in the bone broth and bring it to a gentle boil. Add the lime leaves for a citrusy infusion.
Reduce the heat to medium-low and stir in the unsweetened coconut milk. Simmer for 5 minutes to let the flavors meld.
Add the fish sauce, mushrooms, and cherry tomatoes to the pot. Cook for 5 minutes or until the vegetables are tender.
Add the shrimp to the pot and simmer for an additional 3-4 minutes, or until the shrimp turn pink and are cooked through.
Remove the pot from heat, then stir in the freshly squeezed lime juice. Add sea salt and black pepper to taste.
Ladle the soup into bowls, top with freshly chopped cilantro, and serve warm.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 10057 mg | 437% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.8 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 20.5 mcg | 102% | |
| Calcium | 492 mg | 38% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4176 mg | 89% | |
*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.
