Low Carb Tom Yum Soup
Dive into a bowl of vibrant and flavorful **Low Carb Tom Yum Soup**, a keto-friendly twist on the classic Thai favorite! This aromatic soup is brimming with bold, zesty ingredients like lemongrass, kaffir lime leaves, galangal, and Thai red chilies, creating a perfect harmony of sour, spicy, and savory notes. Tender shrimp, earthy mushrooms, and juicy cherry tomatoes make it satisfyingly hearty, while a touch of coconut milk (optional) adds a luscious creaminess. Sweetened with erythritol, it keeps carbs in check without compromising on taste. Ready in just 30 minutes, this light yet satisfying soup is the ultimate guilt-free comfort food for anyone craving authentic Thai flavors while sticking to a low-carb or keto lifestyle. Perfect as a starter or a main meal, and garnished with fresh cilantro and green onions for a burst of freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Chicken stock
- 2 Lemongrass stalks
- 6 Kaffir lime leaves
- 2 tablespoons Galangal root (sliced)
- 2 Thai red chili (sliced)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 teaspoon Erythritol or your favorite low-carb sweetener
- 0.25 cup Coconut milk (optional for creamier texture)
- 1 pound Shrimp (peeled and deveined)
- 1 cup Mushrooms (button or straw, sliced)
- 0.5 cup Cherry tomatoes (halved)
- 2 tablespoons Fresh cilantro (chopped)
- 2 Green onion (chopped)
Instructions
In a large pot, bring the chicken stock to a gentle boil over medium heat.
Prepare the lemongrass by trimming the ends, peeling the outer layers, and lightly bruising the stalks with the back of a knife to release the flavor. Cut the stalks into 2-inch pieces and add them to the stock.
Add the kaffir lime leaves, sliced galangal root, and Thai red chilies to the pot. Let the aromatics simmer for 5-7 minutes to infuse the broth with their flavors.
Stir in the fish sauce, lime juice, and erythritol (or your preferred low-carb sweetener). Taste and adjust the seasoning as needed for a balance of salty, sour, and slight sweetness.
If using coconut milk, gently whisk it into the soup for a creamier texture.
Add the mushrooms and cherry tomatoes to the pot, and let them cook for 3-4 minutes.
Add the shrimp to the soup and cook for 2-3 minutes, or until they turn pink and are fully cooked.
Remove the pot from the heat and discard the lemongrass stalks and kaffir lime leaves.
Ladle the soup into bowls and garnish with chopped fresh cilantro and green onions.
Serve immediately and enjoy the bold flavors of this low-carb Tom Yum Soup!
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 5419 mg | 236% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 17.4 g | ||
| Protein | 198.6 g | 397% | |
| Vitamin D | 20.5 mcg | 102% | |
| Calcium | 513 mg | 39% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3445 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
