Thai Seafood Soup (Paleo, Whole30, AIP friendly)


Soup Day

I set out to re-photograph my AIP Mahi Mahi Chowder … then realized I couldn’t use coconut milk because  the folks I was cooking for have a coconut allergy and then I just made a whole other soup. I think it’s so good though. A great AIP friendly option, which hey, leave out the cashew cream or add coconut milk if you want. It’s a soup kind of day around here. Crazy winds and rain. Crazy politics and I need to stay off of Facebook because I’m learning things about people that I like that I don’t want to know. You know it’s bad when you mother in law tries to bait you in a political Facebook debate. Nope. I will not bite. Lot’s of amazing things of my feed too. My heart swelled with pride (and my eyes with tears) and the images of millions of my sisters marching, showing the power of numbers and unity. Such an emotional roller coaster. Soup is indeed appropriate for days like these.

Sum Yung Gai

Ok, that’s kind of an inside joke. Growing up in Miami, there was always this one shady Chinese restaurant called Sum Yung Gai (which sounds like Some Young Guy) aaaannndddd since it was on south beach… we figured it was a front for some sort of prostituion ring. Ha! The things you grow up around in Miami. Anywho… this soups isn’t Chinese inspired, although the name reminds of of Sum Yung Gai. This soup is Thai Inspired. The traditional Tom Yum Kung is made of hearty chicken stock infused with lemon grass, full of veggies and spiked with chili peppers.

Here I’ve made a clean, simple version with easy to find ingredients and a hit of none nightshade spice. Whoot Whoot. The recipe makes a huge batch. Like 8-9 servings, so whip out the stock pot and add this goodness to your meal prep list.

The Breakdown

Let’s talk ingredients before we get into the recipe. I just want to clarify things and highlight easy substitution and alterations.

The Base: Bone broth and cashew butter.

You can also use: chicken stock, vegetable stock or any broth of choice. You can also use almond butter. You can omit the nut butter and use coconut milk (1-2 cups).

The seafood: I am partial to center cut mahi fillets. Shrimp is traditionally used for this soup. You can use tilapia, cod or any other white fish. You can use chicken, even pork.

The Vegetables: I used onion, carrot, garlic, ginger water chestnuts, bok choy, lemon and lots of cilantro. You can use any vegetables you want and omit the water chestnuts, if you’re doing low starch.

The Wasabi: If you don’t want the hint of spice, leave out the wasabi, which is just powdered horseradish.

I use this cashew butter

Or this coconut milk

Tom Yum Kung (Thai Seafood Soup without Coconut Milk)
Yields 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
483 calories
22 g
131 g
23 g
51 g
8 g
851 g
1783 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 483
Calories from Fat 202
% Daily Value *
Total Fat 23g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 131mg
Sodium 1783mg
Total Carbohydrates 22g
Dietary Fiber 7g
Sugars 9g
Protein 51g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tbsp fat
  2. 4 cups bone broth (any kind you like)
  3. 3 tbsp cashew butter (or 1 cup cashew creamer)
  5. 3lbs white fish filet (no scales or bones)
  6. 2 bay leaves
  7. 1 large vidalia onion
  8. 2 inch nub of garlic
  9. 4 garlic cloves
  10. 3 carrots
  11. 2 tsp salt
  12. 4 baby bok choy
  13. 2 cans water chestnuts
  14. 3 lemons
  15. To taste: fish sauce (I used about 2 tbsp)
  16. 1 bunch cilantro
  17. 2 tbsp wasabi powder
  1. In a large stock pot heat 2 tbsp of fat on medium heat.
  2. Small dice garlic, ginger, onions and carrots.
  3. Once the pot is heated add add the diced veggies to the pot with the bay leaf.
  4. Cook stirring occasionally until tender, about 8 minutes.
  5. In the meantime cut your fish in to 1 inch pieces, and cut, wash and pull apart your bok choy.
  6. Peel a few strips of lemon rind off of your lemons, add them to the pot.
  7. Add the fish into the pot and stir well, until all the fish is seared.
  8. Add in the salt and the cashew cream, fish sauce and wasabi powder. Mix well.
  9. Add in the broth, bring to a boil, let it boil for 10 minutes.
  10. Add in the bok choy, water chestnuts. Stir. Bring to a simmer.
  11. Juice all your lemons. Set aside.
  12. Let the soup simmer for another 10 minutes.
  13. Dice your cilantro.
  14. Add in the lemon juice. Stir. Taste, adjust salt and needed. If you want it thinner, add in a cup of water.
  15. Serve with plenty of fresh cilantro!
The Castaway Kitchen