Whole30 Tom Yum Soup with Chicken

Elevate your weeknight dinners with this vibrant and healthy Whole30 Tom Yum Soup with Chicken! Packed with bold Thai flavors, this recipe combines tender chicken thighs, creamy coconut milk, and a medley of aromatics like lemongrass, galangal, and kaffir lime leaves for an authentic yet wholesome twist. Shiitake mushrooms and cherry tomatoes add depth and texture, while fresh lime juice and Thai bird's eye chilies deliver the signature tangy, spicy kick. Perfectly Whole30-compliant, this soup is dairy-free, gluten-free, and free of added sugars, making it an excellent choice for clean eating. Ready in just 40 minutes, this dish is ideal for a cozy dinner or meal prep, with garnishes of fresh cilantro and green onion adding the perfect finishing touch. Satisfying, nourishing, and bursting with flavor, this Tom Yum Soup will become a go-to staple in your Whole30 meal plan!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the chicken pieces to the pot and let them cook for about 7-8 minutes, or until fully cooked.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	(2638.2g)

Amount per serving	% Daily Value*
Calories	1846.4

Total Fat 112.6g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat g
Cholesterol 567.0mg	0%
Sodium 9012.0mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 10.6g	0%
Total Sugars 14.9g
Protein 145.9g	0%

Vitamin D 134.4IU	0%
Calcium 306.9mg	0%
Iron 26.0mg	0%
Potassium 2792.6mg	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: 53.0%

Protein: 30.5%

Carbs: 16.4%