Paleo Tom Yum Soup

Experience the vibrant, tangy flavors of Southeast Asia with this Paleo Tom Yum Soup, a wholesome and dairy-free take on the classic Thai favorite. Bursting with aromatic lemongrass, galangal, and kaffir lime leaves, this soup delivers an authentic depth of flavor while staying perfectly aligned with paleo principles. Juicy shrimp, earthy shiitake mushrooms, and sweet cherry tomatoes are simmered in a rich, homemade chicken broth, enhanced with coconut aminos and fresh lime juice for a delightful balance of savory and zesty notes. With its quick 30-minute preparation and a nourishing, gluten-free ingredient list, this Paleo Tom Yum Soup makes for a deliciously light yet satisfying meal. Garnished with fresh cilantro and green onions, it’s a vibrant bowl of comfort perfect for anyone craving a healthful, flavorful escape.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)
• 0 salt (to taste)

Directions

Step 1

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.

Step 2

In a large pot, bring the chicken broth to a gentle boil over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

Add the shrimp to the pot and simmer for 3-4 minutes, or until they turn pink and are cooked through.

Step 6

Stir in the coconut aminos, lime juice, and fish sauce. Taste and adjust seasoning with additional fish sauce or salt as needed.

Step 7

Remove the pot from heat and ladle the soup into bowls.

Step 8

Garnish each serving with fresh cilantro and sliced green onions. Serve immediately.

Nutrition Facts

Serving size	(2342.8g)

Amount per serving	% Daily Value*
Calories	885.5

Total Fat 6.7g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat g
Cholesterol 859.2mg	0%
Sodium 5343.6mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 12.7g	0%
Total Sugars 23.2g
Protein 132.1g	0%

Vitamin D 308IU	0%
Calcium 373.6mg	0%
Iron 17.6mg	0%
Potassium 3922.5mg	0%

*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.

Source of Calories

Fat: 6.5%

Protein: 56.8%

Carbs: 36.7%