I have been working as a personal chef in Winnetka, for a lovely woman who has been following the Whole30 program for several years. When she is “on a round” as they say, she needs lots of portions of quick-to-heat, easy meals to make it easy for her to stay on the program. To be sure, this soup fits the bill!

This soup is bright and flavorful; with lemongrass, ginger, garlic and chiles, how could it not be? In addition, the sweetness of the pineapple balances the heat of the chiles. 

Of course, you can adapt this soup to your liking. For example, galangal would work beautifully in place of the ginger. In fact, galangal would provide more of a strong punch, if ginger doesn’t ring your bells. It would also be delicious with other fresh toppings. In fact, chopped tomatoes, jalapenos would be nice; and a combination of mint, basil and cilantro!

The recipe is below; I hope you enjoy it as this personal chef enjoys making it! In addition, I have lots of other soup ideas here:    Menus  many of them can be adapted to make them Whole30 friendly! 



Whole30 Tom Yum Soup

Serves 4

2 lbs. medium raw shrimp, peeled and deveined

2 T. coconut oil

4 stalks lemongrass (smashed and chopped finely)

1 T. minced garlic

1 T. minced fresh ginger

2 Thai chiles, sliced 

2 sliced bell peppers

6 c. water (or make a quick shrimp stock with the shrimp shells)

1 lime (zest and juice)

8 oz sliced mixed mushrooms

2 c. chopped fresh pineapple

2 t. fish sauce

1 T coconut aminos

Garnis: Fresh cilantro, lime wedges.


  1. Heat the coconut oil, and saute the lemongrass, garlic, ginger and chopped chiles for a couple of minutes, until fragrant. Add the mushrooms and bell peppers and saute another minute.
  2. Add the water or broth, pineapple, fish sauce and coconut aminos. Simmer 15 minutes.
  3. Add the shrimp and simmer until they turn pink. (It will only take a couple of minutes.)
  4. Serve, topped with chopped fresh cilantro and lime wedges.