Anti-Inflammatory Thai Coconut Shrimp Tom Yum

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The Anti-Inflammatory Thai Coconut Shrimp Tom Yum has a rich flavor and vibrant texture. We prepare this creamy and aromatic soup with shrimp, coconut milk, ginger, garlic, lemongrass, mushrooms, red bell pepper, lime juice, fish sauce, turmeric, fresh cilantro, green onions, and Thai chilies. There are approximately 9 g net carbs and 285 calories in each serving of this creamy and aromatic soup. We make this creamy and aromatic soup in just 35 minutes. The Anti-Inflammatory Thai Coconut Shrimp Tom Yum is perfect for gluten-free and dairy-free diets, immune-supportive meals, cozy lunches, light dinners, and anti-inflammatory eating routines. For later use, we can store the soup in the refrigerator for more than 3 days or freeze it for nearly 2 months, so you can prepare it earlier. You can serve this creamy and aromatic soup with Brown Rice, Thai Cucumber Salad, Fresh Spring Rolls, Grilled Chicken Skewers, or Cauliflower Rice.

STATS:

  • Cuisine: Thai
  • Prep Duration: 15 minutes
  • Calories: 285 kcal
  • Diet: Anti-Inflammatory
  • Course: Soup, Main Course
  • Cook Duration: 20 minutes
  • Portion Size: 1½ cups
  • Cooking Mode: Stovetop
  • Total Yields: 4
  • Level of Difficulty: Easy
  • Overall Duration: 35 minutes

EQUIPMENT:

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

INGREDIENTS:

  • 1 lb. shrimp
  • 1 tbsp coconut oil
  • 3 pieces of garlic
  • 1 tbsp ginger
  • 2 stalks of lemongrass
  • 4 cups chicken broth
  • 1 can of coconut milk
  • 1 cup mushrooms
  • 1 red bell pepper
  • 2 tbsp fish sauce
  • One tbsp. lime juice
  • ¼ tsp sea salt
  • One teaspoon of lime zest
  • 2 Thai red chilies
  • 1 tsp turmeric powder
  • ½ tsp black pepper
  • 2 tbsp cilantro
  • 2 green onions

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

SHRIMP:

  • We use shrimp because it provides lean protein and selenium. You can substitute it with scallops, white fish, chicken breast, or tofu.

COCONUT MILK:

  • We use coconut milk to add creaminess and healthy fats. You can replace it with light coconut milk or unsweetened cashew milk.

LEMONGRASS:

  • We utilize lemongrass to give the soup its authentic Thai flavor. As a substitute, use lemon zest with a basil stem.

GINGER:

  • We use ginger for its natural anti-inflammatory properties and warm flavor. You can swap it with galangal or ground ginger.

FISH SAUCE:

  • We use fish sauce to provide a savory umami flavor. You can substitute it with coconut aminos, tamari, or soy sauce.

THAI CHILIES:

  • We use Thai chilies to add heat and bold flavor. As a replacement, use jalapeños, serrano peppers, or red pepper flakes.

MUSHROOMS:

  • We use mushrooms because they add texture and nutrients to the soup. You can substitute them with zucchini, bok choy, or snap peas.

TURMERIC:

  • We utilize turmeric for its anti-inflammatory benefits and earthy flavor. You can replace it with fresh turmeric root.

CILANTRO:

  • We use cilantro to add freshness and herbal flavor. As another choice, you might use parsley or Thai basil.

INSTRUCTIONS:

  1. Warm the coconut oil in a pot.
  2. Include lemongrass, garlic, and ginger.
  3. Cook them till they are fragrant, for almost four minutes until fragrant.
  4. Fill in the broth and gently boil it.
  5. Include the chilies, turmeric, and black pepper.
  6. Slowly cook them for almost eight minutes.
  7. Include bell pepper and mushrooms, and cook for nearly five minutes.
  8. Mix in the coconut milk and slow the flame.
  9. Put the shrimp in and cook till it is perfectly prepared and pink, for almost three minutes.
  10. Whisk in the lime juice, salt, fish sauce, and lime zest.
  11. Eliminate the lemongrass pieces.
  12. Serve this creamy and aromatic soup with green onions and cilantro.

TIPS:

  • Include bok choy or spinach for additional nutrition.
  • We utilize fresh lime juice for a perfect flavor.
  • Include chilies to suit your preferred heat level.
  • You can utilize high-fat coconut milk to get a richer soup.

SERVING SUGGESTIONS:

RICE AND GRAIN PAIRINGS:

  • Brown Rice
  • Jasmine Rice
  • Quinoa
  • Cauliflower Rice
  • Coconut Rice

FRESH SALADS:

  • Thai Cucumber Salad
  • Mango Avocado Salad
  • Papaya Salad
  • Asian Herb Salad
  • Cabbage Slaw

PROTEIN PAIRINGS:

  • Grilled Chicken Skewers
  • Seared Salmon
  • Garlic Tofu
  • Turkey Meatballs
  • Edamame

LIGHT APPETIZERS:

  • Fresh Spring Rolls
  • Lettuce Wraps
  • Vegetable Satay
  • Thai Veggie Skewers
  • Cabbage Cups

STORAGE INFORMATION:

FRIDGE:

  • Put this creamy and aromatic soup in a closed vessel and stock it for a minimum of three days.

FREEZER:

  • Store this creamy and aromatic soup for a maximum of two months.

FAQs:

Which elements make this soup anti-inflammatory?

  • Elements like fresh herbs, ginger, lime, turmeric, and garlic aid in providing anti-inflammatory qualities.

May we decrease the spice level of this soup?

  • Yes, you can skip the chilies entirely or minimize the amount of chiles.

Could we prepare this soup vegetarian?

  • Yes, you may substitute tofu & veggie broth for shrimp.

Will we utilize frozen shrimp?

  • Yes, you can use frozen shrimp, although defrost them completely and then cook them.

NUTRITIONAL FACTS:

Calories: 285 kcal

Sodium: 620 mg

Net Carbs: 9 g

Fiber: 3 g

Sugar: 4 g

Fat: 17 g

Protein: 24 g

Total Carbs: 12 g

Serving Size: 1½ cups