Nightshade-Free Tom Yum Soup

Traditional tom yum gets its bright heat from chiles. This version builds its warmth a different way, with lemongrass, lime, ginger, and turmeric, and keeps everything that makes the soup itself: that bright, sour-savory broth you actually crave.

Reach for this when you feel run down. The broth is a source of warmth and minerals, the shiitake mushrooms bring their own savory depth, and ginger and turmeric carry compounds studied for their role in calming inflammation. That is a gentle association, not a promise. This is simply comforting, whole-food cooking that supports an immune system on its way to calmer ground.

Let it simmer and fill the kitchen with its smell. Finish with fresh cilantro, and take it slowly while it is hot.

Ingredients

• 2 tablespoons coconut oil
• 1/2 pound shiitake mushrooms, sliced
• 8 cups chicken broth
• 2 tablespoons orange juice
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons minced lemongrass
• 2 tablespoons minced fresh ginger
• 1 tablespoon ground turmeric
• 1/4 cup chopped fresh cilantro

Note: The source calls for 2 tablespoons of tamarind paste. Tamarind is the fruit of a legume and legumes are off the table during the elimination phase, so it is omitted here and the lime juice is raised to 3 tablespoons to keep the bright sour note. No nightshade chili is used; the tang comes from lemongrass, lime, ginger, and turmeric. Choose a clean-label fish sauce with no excluded additives.

Method

Heat the coconut oil in a saucepan over medium heat. Add the sliced shiitake mushrooms and stir-fry them until they soften.

Pour in the chicken broth, then add the orange juice, lime juice, fish sauce, lemongrass, ginger, and turmeric. Stir to combine and bring it up to a gentle simmer.

Let it simmer for about 15 minutes so the flavors come together. Ladle into bowls and garnish each with fresh cilantro before serving.

Instant Pot variation

This brothy soup adapts well to an Instant Pot. Use the Saute function with the coconut oil to soften the mushrooms, then add the broth and all the remaining ingredients except the cilantro. Seal and cook on high pressure for a few minutes, then release the pressure and stir in the cilantro before serving. Exact pressure-cook time is untested here; start low and adjust.

*Adapted from acleanplate.com*