I haven’t had time to cook a good meal all week so it was great to have a night off to make some tom yum soup and a summer stew (coming spoon).  I’ve always had a problem with planning too many things.  If I don’t know what is going to happen in the near future I feel so uneasy and keep refreshing my calendar and checking texts and lists to see what I should be doing.

I just googled it and it’s actually a thing called Obsessive-Compulsive Planning Disorder.  I knoooowwwww I shouldn’t be diagnosing myself with shit but you know as you’re reading the description of something and you’re like, “OH MY GOD, THAT IS 100% ME.”  THAT. JUST. HAPPENED.  So amidst over-planning and spreading myself approx. 1mm thin, I found time to make this soup that I love having at restaurants and made it totally Whole30! (Vegetarian if you eat chicken broth, sub it for vegetable stock and it’s vegan!)

The order of the ingredients is actually important this time so pay attention duh.





4 cups chicken broth

2 cups water

2 lemongrass stalks

5 lime leaves

4 thai red peppers

3 garlic cloves

1 shallot

4 tbsp sugar free fish sauce

1 tbsp olive oil

1 tbsp paprika

6 thai basil leaves

1″ cube fresh ginger

1 package enoki mushrooms

1 lime, squeezed

1 green onion


In a medium stock pot, on low heat, add chicken broth, water, lime leaves and lemon grass and bring to a low simmer.

In a food processor, blend thai chili peppers, garlic, ginger, shallot, fish sauce, basil, olive oil and paprika.  Add to broth.

Let simmer covered for 20 minutes until flavour is strong and aromatic.  Add enoki mushrooms and let soften for 5 minutes.

Remove from heat and add lime and green onion as garnish.  Add lime juice last because cooking it can make it funky.





Published by Kayla Roy