Whole30 Tom Yum Soup with Chicken
Experience a vibrant explosion of flavor with this Whole30 Tom Yum Soup with Chicken, a healthier twist on the traditional Thai favorite. Packed with tender chicken thighs, aromatic lemongrass, galangal, and kaffir lime leaves, this soup offers a perfect balance of tangy lime, spicy Thai chilies, and rich coconut milk. Whole30-compliant ingredients like fish sauce and chicken broth ensure you can enjoy guilt-free while following your dietary goals. The addition of shiitake mushrooms, cherry tomatoes, and a garnish of fresh cilantro and green onions lends a deliciously wholesome touch to this comforting dish. Ready in just 40 minutes, this gluten-free, dairy-free soup is ideal for lunch or dinner, bringing a restaurant-quality experience straight to your table. Perfect for lovers of bold, vibrant flavors looking for a healthy and warming meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 6 cups Chicken broth (Whole30-compliant)
- 1 cup Coconut milk (unsweetened, Whole30-compliant)
- 2 tablespoons Fish sauce (Whole30-compliant)
- 3 tablespoons Fresh lime juice
- 1 cup Shiitake mushrooms (stems removed, sliced)
- 1 cup Cherry tomatoes (halved)
- 2 stalks Lemongrass stalks (smashed and cut into 3-inch pieces)
- 2 tablespoons Fresh galangal or ginger (sliced)
- 4 leaves Kaffir lime leaves (torn into pieces)
- 2 chilies Thai bird's eye chilies (sliced, adjust to taste)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Green onion (sliced, for garnish)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
Start by prepping your ingredients: slice the chicken thighs into bite-sized pieces, slice the mushrooms, halve the cherry tomatoes, and prepare the lemongrass, galangal (or ginger), and kaffir lime leaves.
Heat a large pot over medium heat. Add the chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer and let it cook for 10 minutes to allow the aromatics to infuse their flavor.
Add the chicken pieces to the pot and let them cook for about 7-8 minutes, or until fully cooked.
Next, stir in the shiitake mushrooms, cherry tomatoes, and fish sauce. Let the mixture cook for 5 more minutes, allowing the vegetables to soften slightly.
Reduce the heat to low and pour in the coconut milk. Stir well to combine and add the lime juice, Thai chilies, sea salt, and black pepper. Simmer for 2 minutes to meld the flavors.
Remove the pot from heat and discard the lemongrass and galangal slices. Taste and adjust seasoning by adding more lime juice or salt, if needed.
Ladle the soup into bowls and garnish each serving with chopped cilantro and green onions. Serve immediately and enjoy your Whole30 Tom Yum Soup with Chicken!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 706 mg | 15% | |
*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.
