Gluten Free Tom Yum Soup with Shrimp

Total time45 min

Prep time20 min

Cook time25 min

This vibrant Thai-style soup builds its signature punch from a broth simmered with bruised lemongrass, sliced galangal, and torn kaffir lime leaves, letting those aromatics infuse every spoonful before the chilies bring the heat. Quartered cremini mushrooms and juicy tomato wedges soften right in the broth, while coconut aminos and a touch of coconut sugar round out the savory-sweet balance that tom yum is known for. Plump shrimp poach directly in the pot until just curled and opaque, soaking up all that fragrant depth without any fuss. A finishing squeeze of fresh lime juice keeps the whole bowl bright and tangy, and a scatter of cilantro and green onion adds the final layer of freshness. Ladle it up hot, with extra lime wedges on the side for anyone who wants an even sharper citrus kick. It's a bold, satisfying bowl that fits neatly into a gluten free kitchen.

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Ingredients

4 servings

For the broth

4 cups low-sodium chicken broth
Swanson 100% Natural Chicken Broth - 32 Oz Swanson Chicken Broth - 14.5 oz Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth
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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 tip
Ginger 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

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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