Keto Tom Yum Soup
This Delicious Keto Thai Street Food Style Shrimp Tom Yum Soup is so Aromatic and Flavourful and Tastes just like the Tom Yum Soup You’d get in an Authentic Thai Restaurant. It has a yummy Spicy, Sour and Savoury Flavour and is Loaded with Shrimp, and Mushrooms.
Typically I only post recipes made with Easy To Find Ingredients but I couldn’t resist sharing this delicious Thai Style Soup with you. It’s my all time favourite soup. I’ll tell you it was a little difficult to track down all the ingredients but I was able to find all the ingredients in one place. If you’re Canadian…that store was Real Canadian Superstore. They even had Fresh Galangal and Lemongrass and the Lime Leaves which i had to get freeze dried in the herb and spice section. If you live in a rural area you might have a harder time finding what you need but you can always order online or use some of the replacements I mention below the recipe.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto Tom Yum Soup
This recipe for Keto Tom Yum Goon Soup uses a homemade chicken bone broth instead of a shrimp based broth. I like the flavour the chicken broth adds but you can switch out the chicken broth for a shrimp based broth by boiling the shrimp heads and tails in water. The soup is also flavourful enough to be made with just water instead of broth if you’d prefer.
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Keto Tom Yum Soup
“This Delicious Keto Thai Street Food Style Shrimp Tom Yum Soup is so Aromatic and Flavourful and Tastes just like the Tom Yum Soup You’d get in an Authentic Thai Restaurant. It has a yummy Spicy, Sour and Savoury Flavour and is Loaded with Shrimp, and Mushrooms.”
Ingredients
8 Cups Chicken Bone Broth (unsalted)
4 Stalks Lemongrass
2 Inch Chunk of Galangal
6 Kaffir Lime Leaves
4 Red or Green Thai Chillies
6 Cloves Garlic
1 Tsp Granulated Stevia
1/2 Cup Fish Sauce
1 Tbsp Salt
3/4 Cup Oyster Mushrooms
6 Limes or (1/4 cup lime juice)
1 Tbsp Thai Chili Sauce (optional)
1 Can Coconut Milk (optional)
1 lb Shrimp
Handful Cilantro
Directions
1. In a large pot over medium heat, bring the bone broth to a boil. Remove the outer leaves from the lemongrass stalks. Cut off the top of the stalks and cut the bottom into 2 inch slices. Use a knife to make some small gashes in the stalks, then throw them into the pot.
2. Cut off a (approx.) 2 inch sized piece of the galangal and cut it into slices. Add it in the pot, then coarsely break the kaffir limes leaves and throw them into the pot as well. Peel and add the whole garlic cloves. Then remove the stems and either slice or pound the chilies. For a less spicy soup try to remove some of the seeds before adding to the pot.
3. Add the salt, stevia and fish sauce then let boil for 10 minutes. Slice and add the oyster mushrooms. Squeeze in the juice from the limes, then stir in the can of coconut milk and Thai chilli sauce. Let simmer for 2-3 minutes. Prepare the shrimp by deveining and removing the heads or tentacles if needed. Add them to the soup. Let simmer for 6 – 8 minutes or until the shrimp is cooked through.
4. Finely chop and add the cilantro to the soup, then enjoy.
Recipe Tips:
– This soup can be made as a clear version by skipping the coconut milk.
– The shrimp can be replaced with sliced chicken or pork if desired.
– Galangal can be hard to find. You can replace it with ginger (although some people will tell you it’s not the same, it is similar) You can also just skip it.
– Kaffir Lime Leaves can also be hard to find. I found a freeze dried version in the herb section of my grocery store. If you can’t find any can use a small amount lime zest instead.
– To make the chicken bone broth, you start by covering chicken bones (I use a roasted chicken) with water in a large pot. Bring to a boil over medium heat. If the heat is too high the broth becomes cloudy. Boil for 1 to 2 hours, then use a strainer and bowl to remove all the bones from the broth.
– The bone broth can also be replaced with store bought chicken broth or you can use water instead if you prefer. You can also make a shrimp based broth by boiling the shrimp heads and skins in water.
– If you’re not able to find oyster mushrooms, you can use any type of mushroom instead.
NUTRITIONAL INFO
1 Batch of = 8 Servings
Each Serving / 1/8 of the Batch =
163 Calories | 5.1 g Fat | 1.4 g Carbs | 0.4 g Fibre | 24.3 g Protein
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Keto Tom Yum Soup
- 8 Cups Chicken Bone Broth (unsalted)
- 4 Stalks Lemongrass
- 2 Inch Chunk of Galangal
- 6 Kaffir Lime Leaves
- 4 Red or Green Thai Chillies
- 6 Cloves Garlic
- ¾ Cup Oyster Mushrooms
- 1 Tsp Granulated Stevia
- ½ Cup Fish Sauce
- 6 Limes
- 1 lb Shrimp
- 1 tbsp Salt
- 1 Tbsp Thai Chili Sauce (optional)
- 1 Can Coconut Milk (optional)
- Handful Cilantro
- In a large pot over medium heat, bring the bone broth to a boil. Remove the outer leaves from the lemongrass stalks. Cut off the top of the stalks and cut the bottom into 2 inch slices. Use a knife to make some small gashes in the stalks, then throw them into the pot.
- Cut off a (approx.) 2 inch sized piece of the galangal and cut it into slices. Add it in the pot, then coarsely break the kaffir limes leaves and throw them into the pot as well. Peel and add the whole garlic cloves. Then remove the stems and either slice or pound the chilies. For a less spicy soup try to remove some of the seeds before adding to the pot.
- Add the salt, stevia and fish sauce then let boil for 10 minutes. Slice and add the oyster mushrooms. Squeeze in the juice from the limes, then stir in the can of coconut milk and Thai chilli sauce. Let simmer for 2-3 minutes. Prepare the shrimp by deveining and removing the heads or tentacles if needed. Add them to the soup. Let simmer for 6 - 8 minutes or until the shrimp is cooked through.
- Finely chop the cilantro to the soup, then enjoy.
