Paleo Tom Yum Soup with Shrimp and Mushrooms
A classic spicy and sour Thai soup featuring shrimp, mushrooms, and aromatic herbs. This paleo version uses coconut aminos in place of soy sauce for a compliant and flavorful broth.
Ingredients
- 1 lb Shrimp
- 6 cups Chicken broth
- 1 can Coconut milk
- 1 lb Mushrooms
- 2 stalks Lemongrass
- 2 inch Galangal
- 5 leaves Kaffir lime leaves
- 3 tbsp Lime juice
- 2 tbsp Fish sauce
- 1 tbsp Coconut aminos
- 2 small Thai chili peppers
- 1/4 cup Cilantro
Instructions
- 1Peel and devein the shrimp. Slice the mushrooms.
- 2Smash the lemongrass stalks and galangal. Tear the kaffir lime leaves.
- 3In a large pot, bring the chicken broth to a boil. Add the lemongrass, galangal, kaffir lime leaves, and chili peppers.
- 4Reduce heat and simmer for 15 minutes to infuse the broth with flavor.
- 5Add the mushrooms and shrimp. Cook until the shrimp is pink and cooked through, about 3-5 minutes.
- 6Stir in the lime juice, fish sauce, and coconut aminos. Adjust seasoning to taste.
- 7Remove from heat and stir in the coconut milk.
- 8Garnish with cilantro and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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