Easy Tom Yum Soup
Learn how to make authentic Tom Yum soup at home. Easy Thai recipe with shrimp, lemongrass, and lime—gluten-free and naturally anti-inflammatory.
Ingredients
- 6 cups low-sodium vegetable or chicken broth
- 2 stalks fresh lemongrass, cut into 2-inch pieces and crushed
- 3 tbsp fresh ginger, peeled and thinly sliced
- 3 medium shallots, thinly sliced
- 4 cloves garlic, minced
- 2-3 Thai red chilies, whole or sliced (adjust to taste)
- 8 oz mushrooms (cremini or oyster), quartered
- 12 oz large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp coconut oil
- 1 can (13.5 oz) coconut milk (light or full-fat)
- 2 cups fresh spinach
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 green onions, white and light green parts, cut into 1-inch pieces
- 1 tsp honey (optional, for balance)
- Sea salt and white pepper to taste
Instructions
- 1
Heat coconut oil in a large pot over medium-high heat until shimmering, about 1 minute.
- 2
Add the sliced shallots and cook while stirring frequently until they become soft and translucent, approximately 3-4 minutes.
- 3
Stir in the minced garlic and sliced ginger, then cook for about 90 seconds until the mixture becomes very fragrant.
- 4
Pour in the vegetable or chicken broth and add the crushed lemongrass pieces and whole Thai chilies, bringing the mixture to a gentle boil.
- 5
Reduce heat to medium and simmer for 5-7 minutes to allow the lemongrass and ginger to infuse the broth with their essential flavors.
- 6
Add the quartered mushrooms and let them cook for 3 minutes until they begin to soften and release their moisture.
- 7
Stir in the halved cherry tomatoes and coconut milk, then gently fold in the shrimp and cook for 3-4 minutes until the shrimp turns pink and opaque throughout.
- 8
Remove the pot from heat and stir in the fresh lime juice and fish sauce, tasting as you go to achieve your preferred balance of sour and salty flavors.
- 9
Add the fresh spinach and stir until it wilts completely into the broth, about 1 minute.
- 10
Taste the soup and adjust seasoning with sea salt, white pepper, or additional lime juice as needed.
- 11
Divide the soup into serving bowls and garnish generously with fresh cilantro, green onions, and an extra Thai chili slice if you prefer additional heat.
- 12
Serve immediately while the soup is hot and the aromatics are at their peak fragrance.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| regular coconut milk | lite coconut milk or cashew cream | Reduces saturated fat content while maintaining creamy texture and richness |
| shrimp | firm tofu cubes or white fish like halibut | Tofu is lower in cholesterol and provides plant-based protein; white fish offers lean omega-3s |
| fish sauce | tamari or coconut aminos plus 1 tbsp miso paste | Reduces sodium by 30-40% and adds depth; maintains umami while supporting gut health |
| honey for sweetness | monk fruit sweetener or omit entirely | Eliminates added sugar while maintaining balance; monk fruit has zero glycemic impact |
| cherry tomatoes | diced pumpkin or butternut squash | Adds prebiotic fiber and beta-carotene for enhanced gut and immune support |
| regular sea salt | Himalayan pink salt in reduced quantity | Contains trace minerals and allows you to use 15% less overall sodium |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 130mg |
| Sodium | 680mg |
| Carbohydrates | 19g |
| Fiber | 4g |
| Sugar | 5g |
| Protein | 29g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
