Low Carb Tom Yum Soup

Indulge in the vibrant, aromatic flavors of Low Carb Tom Yum Soup, a healthy twist on the classic Thai favorite. This keto-friendly recipe combines a rich chicken stock base with zesty lemongrass, fragrant kaffir lime leaves, and warming galangal root for an authentic taste of Southeast Asia. Tender shrimp, earthy mushrooms, and juicy cherry tomatoes create a satisfying, low-carb meal, while a touch of erythritol balances the sharp tang of lime juice and fish sauce. Optional coconut milk lends a creamy texture for extra indulgence. Ready in just 30 minutes, this quick and flavorful soup is perfect for weeknight dinners or cozy lunches. Garnished with fresh cilantro and green onions, it's a naturally gluten-free dish that's both nourishing and irresistibly delicious.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

In a large pot, bring the chicken stock to a gentle boil over medium heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

If using coconut milk, gently whisk it into the soup for a creamier texture.

Step 6

Add the mushrooms and cherry tomatoes to the pot, and let them cook for 3-4 minutes.

Step 7

Add the shrimp to the soup and cook for 2-3 minutes, or until they turn pink and are fully cooked.

Step 8

Remove the pot from the heat and discard the lemongrass stalks and kaffir lime leaves.

Step 9

Ladle the soup into bowls and garnish with chopped fresh cilantro and green onions.

Step 10

Serve immediately and enjoy the bold flavors of this low-carb Tom Yum Soup!

Nutrition Facts

Serving size	(3194.3g)

Amount per serving	% Daily Value*
Calories	1378.0

Total Fat 41.9g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1013.6mg	0%
Sodium 5418.7mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 6.2g	0%
Total Sugars 17.4g
Protein 198.6g	0%

Vitamin D 819.1IU	0%
Calcium 513.4mg	0%
Iron 26.5mg	0%
Potassium 3445.1mg	0%

*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.

Source of Calories

Fat: 25.6%

Protein: 53.9%

Carbs: 20.5%