Tom Yum Soup, a sweet-and-sour classic thai soup, is one of my go-to orders when I go to Thai restaurants. I have been so eager to recreate it in my own kitchen and make a Whole30 compliant version for you guys. I am SO very pleased how it turned out… its freaking delicious, y’all. You need this in your life now.
So, here is what also makes this a really awesome Tom Yum Soup recipe– it used ingredients that you can most likely find at your local grocery store (depending on where you shop) and you won’t have to go to an asian specialty grocery store for the ingredients! Just to set the record straight I am all about going to an asian market for some special ingredients/goods. I find it so fun to go shop for authentic ingredients that I am not used to cooking with and opening my horizons in the kitchen; however, on the other hand it’s nice to be able to pull together a very similar recipe that tastes fantastic with ingredients that you’re familiar with. And I know a lot of you reading this can appreciate being able to make this without going out of your way for the ingredients and without getting too far out of your comfort zone in the kitchen.
Lastly, this soup seriously takes 30 minutes (maybe less) to whip up. It’s soooo dang easy! Now go make this, I know you’ll love it! 🙂
- 2 tbsp. olive oil or avocado oil
- 1 white onion, diced
- 2 cloves garlic, minced
- 32oz. carton seafood stock
- 32oz. carton chicken broth (use 2 cartons of chicken broth if you can't find seafood)
- 1 inch nob of ginger, peeled and grated
- 1 stalk of lemongrass, cut into 2 inch lengths
- 2 boneless, skinless chicken breasts sliced thinly against the grain
- 2 cups of baby bella mushrooms, cut into fourths
- 2 cups halved cherry tomatoes
- 1-3 thai chiles, sliced thin (1 for mild, 3 for spicy)
- 1 (loosely packed) fresh cilantro leaves
- 1/4 tsp. ground coriander
- 2 tbsp. coconut aminos
- 3 tbsp. fish sauce
- 3 tbsp. lime juice
- salt and pepper, to taste
- 1 lb. peeled, deveined shrimp (tail off)
- Heat oil over medium heat. Add diced onions and minced garlic. Season with salt and pepper and saute until tender, about 5-7 minutes.
- Add in the 2 cartons of broth, the grated ginger. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Add it to the broth. Bring to a boil.
- Add in the sliced chicken and reduce heat to a simmer. Cook until chicken is cooked through (no longer pink).
- Add in the sliced thai chile(s), ground coriander, the fish sauce, coconut aminos, the lime juice, tomatoes, and mushrooms. Continue to simmer until tomatoes are tender and the mushrooms are cooked through, about 4 more minutes.
- Add the shrimp and cook 3-5 more minutes, or until shrimp is cooked through.
- Stir in the cilantro.
- Serve and enjoy!