Healthy Tom Yum Coconut Galangal Seafood Soup
Gluten-Free, Dairy-Free, Refined Sugar–Free, High-Protein, Gut-Supportive, Bold + Spicy, Easy Weeknight Dinner
I am obsessed with tom yum soup, especially when it is extra fragrant, spicy, and loaded with flavour. This is one of those meals I make when I want something warming and comforting, but still light, fresh, and easy to throw together on a weeknight. It comes together in one pot, uses simple whole-food ingredients, and the flavour payoff is huge. If you like bold, aromatic soups, this one does not hold back.
This version contains traditional tom yum aromatics, lots of lemongrass, galangal, kaffir lime leaves, ginger, garlic, and Thai chilies, simmered low and slow to build a deeply flavourful broth. Seafood stock forms the base, providing minerals and natural umami, while coconut oil adds richness and helps carry fat-soluble flavours. Coconut vinegar and a small amount of coconut sugar balance the heat and acidity, giving the soup that signature sweet-sour-spicy profile without refined sugars.
Oyster mushrooms add texture and immune-supportive compounds, broccoli brings fibre and micronutrients, and tiger prawns provide high-quality protein that cooks quickly and stays tender. Fresh herbs at the end keep the soup bright and aromatic. This is the kind of soup that clears your sinuses, wakes up your digestion, and still feels clean and balanced, perfect for cold days, busy weeks, or anytime you want something comforting with a serious kick.
Ingredients
Broth Base
6-8 cups seafood stock (can also use chicken bone broth or vegetable broth)
1 tablespoon coconut oil
2 shallots, thinly sliced
5–6 cloves garlic, smashed
2-inch piece fresh ginger, sliced
2–3-inch piece galangal, thinly sliced
3–4 stalks lemongrass, smashed and cut into large pieces
6–8 kaffir lime leaves, torn
1-3 red Thai chilies, smashed (adjust to spice preference)
1 additional chili pepper, sliced
1–1½ teaspoons sea salt, to taste
1–2 tablespoons coconut vinegar
1–2 teaspoons coconut sugar
Add-Ins
2 cups oyster mushrooms, torn
1–2 cups broccoli florets
1 pound tiger prawns, peeled and deveined
To Serve
Fresh Thai basil
Green onion, thinly sliced
Fresh cilantro
Sriracha
Hoisin sauce
Method
Heat coconut oil in a large pot over medium heat. Add shallots and sauté for 2–3 minutes until softened. Add garlic, ginger, galangal, lemongrass, kaffir lime leaves, Thai chilies, and sliced chili pepper. Cook for 2–3 minutes, stirring often, until extremely fragrant. Do not rush this step, this is where the flavour is built.
Add seafood stock and water. Bring to a gentle boil, then reduce to a simmer. Let simmer uncovered for 15–20 minutes to fully extract flavour from the aromatics. The broth should smell sharp, citrusy, spicy, and deeply aromatic.
Season with salt, coconut vinegar, and coconut sugar. Taste and adjust as needed, it should be spicy, sour, and savoury with just a hint of sweetness.
Add oyster mushrooms and broccoli. Simmer for 5–7 minutes until just tender.
Add tiger prawns and simmer for 2–3 minutes, just until pink and cooked through. Turn off the heat immediately to avoid overcooking.
Remove lemongrass stalks and kaffir lime leaves if desired. Stir in a handful of fresh Thai basil.
Ladle into bowls and finish with green onion, cilantro, extra Thai basil, and sriracha. Serve with hoisin on the side if desired.
Serving Suggestions
Enjoy on its own as a light yet protein-rich meal, or pair with coconut jasmine rice if you want something more filling. Leftovers keep well, though prawns are best added fresh if possible.
Notes
Do not be shy with the aromatics, tom yum should be bold and fragrant.
Smashing the lemongrass and chilies helps release more flavour into the broth.
Adjust vinegar, salt, and spice to taste for the perfect balance.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist