Whole30 Tom Yum Soup
My husband loves soup. I think you've heard this before if you've visited our website before. This is a theme in our house. I, generally, don't feel fully satisfied by soup for dinner, but you make compromises for those you love. One soup, however, that does feel like a meal is Tom Yum. Almost any Thai Restaurant has some variety of the brothy, spicy, veggie-full soup...and I can't get enough. The good ones will burn your tongue and make your nose tingle, but that only makes them more addicting. Unfortunately, the good ones usually have sugar in them too. Here, I developed a recipe for my husband for this soup that hits the spicy spot!
What You'll Need:
1 lb chicken breast, cut in to 1 inch pieces
2 stalks lemongrass cut in to pieces (you'll fish these out before serving, but it adds a ton of flavor to simmer in the broth)
4 cups compliant chicken broth
1 roma tomato, cut into 1 inch chunks
1 onion, diced
1 cup sliced mushrooms
juice of 1 lime
2 TBSP coconut aminos
1 TBSP fish sauce (sugar free)
cilantro and green onions for topping
What I Did:
First, chop all ingredients that require chopping.
Saute onion and chicken together in the stockpot until chicken is almost cooked through, but not all the way.
Add the broth and lemongrass to the mixture and bring to a boil. Allow to simmer for 15 minutes.
Add the tomato, mushrooms, coconut aminos and fish sauce. Allow to simmer for another 10-15 minutes.
Top with cilantro and green onions!
