Keto Tom Yum Soup
Tom Yum Goong
I couldn’t end Thai food week without doing a Keto Tom Yum Soup. It’s one of the most popular Thai dishes and is quite known world over. I’ve decided to make mine with prawns, making it a Tom Yum Goong but you can make this with any protein you like. Tom Yum normally has two versions, one being a clear soup and the other being a spicier and creamier version. I’ve chosen to make the creamy version. In fact the clear version is quite similar to the Keto Tom Kha that I cooked up.
Making the non creamy version
It’s really simple. The recipe is exactly the same, you just don’t put the chilli paste and you don’t add the cream. How simple is that?
On another note in the recipe box below you will find a link to that Thai chilli paste I used. However it’s a link that only really works for India because that particular brand isn’t available on any of the other amazon websites. So for my American friends I’ve got this link here that’s hopefully a close enough substitute.
Nutrition Info (Per serving)
- Calories: 196
- Net Carbs: 4g
- Carbs: 5g
- Fat: 12g
- Protein: 18g
- Fiber: 1g
This recipe makes 4 servings. Get this recipe on myfitnesspal.
Keto Tom Yum Soup
- 300 grams Prawns Full with head and shells
- 50 ml Heavy Whipping Cream Try this one
- 2 Tbsp Thai Chilli Sauce Buy Online Chuah Hah Seng Chilli Paste
- 150 grams Oyster Mushrooms
- 1 Tbsp Fish Sauce Try this one
- 6 kaffir lime leaves Buy Online
- 1 piece Galangal
- Two bulb of fresh lemongrass, discard the leaves
- 1 Tbsp Olive Oil or Coconut oil I use this one
- the juice of two limes
- Salt to Taste
- 6 Thai Bird's Eye Chillies Buy Online
- 1 Liter Water
- a handful of coriander
- You want to start by cleaning the prawns. Remove the head and the shells and set them aside. Using a toothpick remove the view that runs through the body. You can ask your fisher monger to clean it for you but also ask for the heads and shells.
- Heat a tablespoon of oil in your wok and fry the shrimp heads after you season them with a bit of salt.
- Cook them for 3-4 minutes of a medium-high heat till their colour changes and some fond develops on the pan. Then deglaze the pan with the water and stir well to get any of that fond off the bottom. Cover and cook for 10-15 minutes on a low heat.
- After the stock has simmered remove the heads and the shells with a slotted spoon. Then add in the lemongrass, galangal, kaffir lime leaves and half the chillies. Make sure you bruise the lemongrass with a rolling pin, slice the galangal into rounds, tear the kaffir lime leaves and chop the chillies.
- Cover and cook for 10 minutes on a low heat till everything is infused. Then add in the chilli paste, fish sauce, cream and mushrooms and cook for a further 5 minutes.
- Finally add in the prawns which will cook in 2 minutes. Add in the coriander as they cook. Then turn off the stove and finish with the lime juice. Taste everything once for season and add salt if required.
So I just made this, INNNCREDIBLE! I’ve got a Sawatdee just down the road from me, and have been spending too much on their version of this, but it’s so flavorful that it just blows the mind, so I wanted to try making my own. This tastes almost identical to theirs! I added on a little but certainly it wouldn’t have needed it. I didn’t omit anything, but I did add an additional tbsp of Tom Yum Instant Sour Paste, there are tons of brands and the macros all look roughly the same, so no real brand stands out there, I suppose. I also chopped up two small on-the-vine tomatoes in large chunks and added them with the shrimp as they have those in the version at Sawatdee, and I always liked that. Finally, since I love my soup to have noodles and my local grocery store sells them, added a bag of Skinny Pasta brand conjac noodles http://skinnypastausa.com/ – this brand is the only one I’ve found that actually doesn’t have any lime water stink or off-putting taste and they soak up the flavor of the soup perfectly. Lastly, julienned 4 large thai basil leaves to go in with the cilantro.
I just about had to take a moment for myself when I tasted it.
Now my only problem is, because I had bariatric surgery before starting keto, I can only eat a little bit of it at a time! Thank you for the recipe.
Im in the US, and couldn’t find Galangal at the international market. I just plan to use regular ginger root, should it be about the same amount? I don’t know anything about Galangal. I also couldn’t locate the kaffir lime leaves so I plan to just use the zest of the lime and a lemon. Any ther suggestions?
Yeah that’s fine, Same amount of regular ginger and yes you can use the lime zest in place of the kaffir lime. I think in the recipe box I’ve linked the amazon link to order the frozen ones if you want.
Galangal is available in oriental stores. You may also want to check Amazon.com
Hey, instead of the chilli paste if I used the Tom yum paste would it be a workable substitute?
yes it would.
Oh, my Headbanger friend, I have not watched one of your videos in ages. I get bored to death watching most people cook but I positively love your patter. And, of course I feel like a family member after seeing your dad taste to many of your dishes.
Although it’s not authentic I love adding some spinach and/or bok choi to my Tom Yum. And enoki mushrooms almost make it seem as if there are noodles in the soup.
thank you so much Karen! I really do appreciate it.
I’m confused….most of the Thai Chilli Sauce is LOADED with sugar. How is that keto?
Hi Paul, perhaps you are in the UK or USA. At least in India what we get has some sugar but it’s so minimal that it makes no difference given the serving size. Allow me to explain. The pack I have has 3g of carbs in total including the sugar in 1tbsp of paste. Now this gets used in a recipe that makes 4 servings which means it’s less than 1g carb from sugar/carbs from the paste per serving. Keto is simply a metabolic state. You can eat 4 potato chips and remain in Ketosis. If your paste has too much sugar you can make your own at home. I have a recipe on the website for one.