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.