Because Tom Yum Soup is one of my absolute favorite dishes to order, I wanted to recreate a Whole30-friendly version to enjoy at home. This Whole30 Tom Yum Soup captures the signature sweet, sour, spicy, and savory balance of classic Thai Tom Yum, while staying compliant with Whole30 guidelines. It’s bright, fragrant, and surprisingly quick to make—ready in about 30 minutes—and it makes a nourishing, flavorful meal any night of the week.

This homemade version combines aromatic ingredients—lemongrass, fresh ginger, garlic, lime juice, and Thai chilies—with seafood and chicken broth for depth. I add both shrimp and thinly sliced chicken so the soup has a pleasing mix of textures, but you can easily make it with just seafood or only chicken, depending on your preference. The tomatoes and baby bella mushrooms lend a natural sweetness and body, while coconut aminos and fish sauce provide the umami that makes Tom Yum so irresistible.

Whole30 Tom Yum Soup

This recipe is designed to be approachable and adaptable. It’s naturally gluten-free and compliant with Whole30 when made with compliant broths and coconut aminos in place of soy. The recipe serves four and takes roughly 30 minutes from start to finish—perfect for busy weeknights or a comforting weekend meal.

Recipe Details

• Prep time: 10 minutes
• Total time: 30 minutes
• Servings: 4

Ingredients

• 2 tbsp olive oil or avocado oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 32 oz carton seafood stock (or use 2 cartons of chicken broth if seafood stock isn’t available)
• 1-inch knob of fresh ginger, peeled and grated
• 1 stalk lemongrass, cut into 2-inch lengths (bruise with the back of a knife to release flavor)
• 2 boneless, skinless chicken breasts, thinly sliced against the grain
• 2 cups baby bella mushrooms, quartered
• 2 cups halved cherry tomatoes
• 1–3 Thai chiles, thinly sliced (1 for mild, up to 3 for spicy)
• 1 loosely packed cup fresh cilantro leaves
• 1/4 tsp ground coriander
• 2 tbsp coconut aminos
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• Salt and pepper, to taste
• 1 lb peeled, deveined shrimp (tails removed)

Instructions

1. Heat the oil in a large pot over medium heat. Add the diced onion and minced garlic. Season lightly with salt and pepper and sauté until the onion is soft and translucent, about 5–7 minutes.
2. Pour in the seafood stock (or chicken broth) and add the grated ginger. Bruise the lemongrass with the back of a knife to release its aroma, then add the stalk pieces to the pot. Bring the broth to a boil to infuse the flavors.
3. Add the thinly sliced chicken to the simmering broth and reduce the heat to maintain a gentle simmer. Cook until the chicken is opaque and cooked through—no longer pink in the center.
4. Stir in the sliced Thai chiles, ground coriander, fish sauce, coconut aminos, lime juice, halved cherry tomatoes, and mushrooms. Continue to simmer until the tomatoes soften and the mushrooms are tender, about 3–5 minutes.
5. Add the shrimp and cook an additional 3–5 minutes, or until the shrimp are pink and cooked through. Taste the broth and adjust seasoning with salt, pepper, additional fish sauce, or lime juice as desired.
6. Remove the lemongrass pieces before serving, if you wish. Stir in the fresh cilantro leaves just before ladling the soup into bowls.
7. Serve hot and enjoy the vibrant balance of sour, spicy, and savory notes that make Tom Yum a favorite.

Tips and Variations

• Protein options: Use only shrimp, only chicken, or add other seafood like scallops for a different texture. If you prefer a vegetarian version, substitute vegetable broth and omit fish sauce, replacing it with additional coconut aminos and a pinch of miso (not Whole30 compliant) or salt for umami.
• Adjust heat by varying the number of Thai chiles or removing the seeds to reduce spiciness.
• If you can’t find fresh lemongrass, you can use a small amount of lemongrass paste; start with 1/2 tsp and taste as you go.
• For lower sodium, choose low-sodium broths and reduce the fish sauce, then boost brightness with extra lime juice and fresh herbs.

Nutrition (per serving)

Calories: 236 kcal; Carbohydrates: 19 g; Protein: 18 g; Fat: 11 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 6 g; Trans Fat: 0.003 g; Cholesterol: 16 mg; Sodium: 2030 mg; Potassium: 1117 mg; Fiber: 3 g; Sugar: 7 g; Vitamin A: 530 IU; Vitamin C: 36 mg; Calcium: 146 mg; Iron: 3 mg.

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

• Author: Alex Snodgrass
• Servings: 4
• Calories per serving: 236

Photography and styling credit: Eat Love Eats.