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seafood soup

Tom Yum Kung (Thai Seafood Soup without Coconut Milk)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 8 1x
  • Category: Soup
  • Method: Stove
  • Cuisine: Thai
  • Diet: Gluten Free


A delicious Thai Seafood Soup



  • 2 tbsp fat (ghee, olive oil)
  • 4 cups bone broth (any kind you like)
  • 3 tbsp cashew butter (or 1 cup cashew creamer/ sup coconut cream for AIP)
  • 3lbs white fish filet (no scales or bones)
  • 2 bay leaves
  • 1 large Vidalia onion
  • 2 inch nub of ginger
  • 4 garlic cloves
  • 3 carrots
  • 2 tsp salt
  • 4 baby bok choy
  • 2 cans water chestnuts
  • 3 lemons
  • To taste: fish sauce (I used about 2 tbsp)
  • 1 bunch cilantro
  • 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 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 into 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 the salt and the cashew cream, fish sauce, and wasabi powder. Mix well.
  9. Add the broth, bring to a boil, let it boil for 10 minutes.
  10. Add 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!


  • Serving Size: 1/8 recipe
  • Calories: 245
  • Fat: 8.8g
  • Carbohydrates: 8.8g
  • Fiber: 1.8g
  • Protein: 37.9g