Whole30 Tom Yum Soup

Whole30 Tom Yum SoupTom 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 with how my Whole30 Tom Yum Soup turned out… it’s freaking delicious, y’all. You need this in your life now.

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! 🙂

Tom Yum Soup
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 tbsp. olive oil or avocado oil
  2. 1 white onion, diced
  3. 2 cloves garlic, minced
  4. 32oz. carton seafood stock
  5. 32oz. carton chicken broth (use 2 cartons of chicken broth if you can't find seafood)
  6. 1 inch nob of ginger, peeled and grated
  7. 1 stalk of lemongrass, cut into 2 inch lengths
  8. 2 boneless, skinless chicken breasts sliced thinly against the grain
  9. 2 cups of baby bella mushrooms, cut into fourths
  10. 2 cups halved cherry tomatoes
  11. 1-3 thai chiles, sliced thin (1 for mild, 3 for spicy)
  12. 1 (loosely packed) fresh cilantro leaves
  13. 1/4 tsp. ground coriander
  14. 2 tbsp. coconut aminos
  15. 3 tbsp. fish sauce
  16. 3 tbsp. lime juice
  17. salt and pepper, to taste
  18. 1 lb. peeled, deveined shrimp (tail off)
  1. Heat oil over medium heat. Add diced onions and minced garlic. Season with salt and pepper and saute until tender, about 5-7 minutes.
  2. 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.
  3. Add in the sliced chicken and reduce heat to a simmer. Cook until chicken is cooked through (no longer pink).
  4. 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.
  5. Add the shrimp and cook 3-5 more minutes, or until shrimp is cooked through.
  6. Stir in the cilantro.
  7. Serve and enjoy!
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  • Reply
    April 29, 2021 at 5:50 pm

    This came together SO easily and had a deep flavor that you’d think took hours to make. Has the perfect amount of protein to keep hunger at bay for longer on Whole30– will surely be a staple in my 30 day lineup from now on

  • Reply
    January 18, 2021 at 12:44 am

    Can’t wait to make this! Can you clarify how much cilantro to use? I didn’t see a measurement in the recipe. Thank you!

  • Reply
    Christina Nelson
    November 2, 2020 at 2:28 pm

    Just made this and it was SO good. My husband said it tasted almost identical to our favorite take out place. I couldn’t find any seafood stock so used the suggestion of two cartons of chicken stock. Also, couldn’t find any Thai chiles so substituted with another kind. Still turned out SO SO good.

    • Reply
      November 2, 2020 at 2:45 pm

      Glad it was a hit!!!

  • Reply
    April 28, 2017 at 8:22 pm

    fyi – there are 2 additional chicken breasts listed in the recipe that seem to be an error. thanks for your creativity – can’t wait to try this!

    • Reply
      May 1, 2017 at 1:24 am

      eek! thank you for pointing that out 🙂 fixed it.

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