Anti Inflammatory Tom Yum Soup with Shrimp
Few soups deliver this much brightness and depth in under 30 minutes. The broth is built by simmering lemongrass, galangal, and kaffir lime leaves until the kitchen smells like a Thai street market, then shrimp, cremini mushrooms, and tomato wedges are added so everything stays fresh and vibrant. A half teaspoon of turmeric pulls double duty — it adds a warm, earthy undertone while contributing one of the most well-studied anti-inflammatory compounds in the spice cabinet. Coconut aminos stand in for conventional soy sauce, keeping the flavor savory and umami-rich without refined additives, and coconut sugar provides just enough balance to round out the heat from the bird's eye chilies. The finishing hit of fresh lime juice is stirred in off the heat, which preserves its brightness and keeps the whole bowl tasting alive rather than flat. Topped with cilantro and sliced green onion tops, each bowl is colorful, aromatic, and genuinely satisfying — and the recipe makes four servings, so it's just as practical for a weeknight dinner as it is impressive enough to serve guests.
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Learn more →Ingredients
4 servings
For the broth
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 1 oz fresh galangal (or fresh ginger), sliced into coins
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 4 fresh kaffir lime leaves, torn in half
- 2 thai bird's eye chilies, halved lengthwise (use 1 for less heat)
- 1 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp coconut sugar
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid coconut sugar, please tap it and change its rating to Red.
For the soup
- 8 oz cremini mushrooms, quartered
- 1 lb large shrimp, peeled and deveined
- 2 medium tomatoes, cut into wedges
- ½ tsp ground turmeric
For serving
- ¼ cup fresh cilantro leaves
- 2 green onions (green tops only), thinly sliced
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the chicken broth and water in a large saucepan over medium-high heat. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, until the broth is fragrant and deeply aromatic.
- 2
Add the cremini mushrooms and tomato wedges to the simmering broth. Cook for 5 minutes, until the mushrooms are just tender and the tomatoes have softened slightly.
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