📝 About This Recipe
Transport your senses to the bustling streets of Bangkok with this authentic, keto-friendly Tom Yum Goong. This world-renowned Thai soup perfectly balances the four pillars of flavor—spicy, sour, salty, and a hint of sweetness—without the added sugars found in commercial versions. Infused with medicinal aromatics like lemongrass, galangal, and kaffir lime leaves, it's a vibrant, low-carb masterpiece that is as nourishing as it is delicious.
🥗 Ingredients
The Aromatic Base
- 5 cups Chicken or Shrimp Stock (unsalted and high quality)
- 3 stalks Lemongrass (bottom 4 inches only, bruised and cut into 2-inch pieces)
- 1.5 inch piece Galangal (sliced into thin rounds)
- 6 pieces Kaffir Lime Leaves (torn to release oils)
- 3-5 pieces Thai Bird's Eye Chilies (smashed slightly for heat)
Main Ingredients
- 1 lb Large Shrimp (peeled and deveined, tails left on for flavor)
- 1.5 cups Oyster or Straw Mushrooms (cleaned and halved)
- 1/2 cup Cherry Tomatoes (halved)
- 1/4 cup White Onion (thinly sliced)
Seasoning and Garnish
- 3 tablespoons Fish Sauce (adjust to taste)
- 4 tablespoons Fresh Lime Juice (squeezed from about 2-3 limes)
- 1.5 tablespoons Keto-friendly Roasted Chili Paste (ensure no added sugar or soybean oil)
- 1/2 teaspoon Monk Fruit Sweetener (optional, to balance the sourness)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large pot, bring the chicken or shrimp stock to a gentle boil over medium-high heat.
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2
Add the bruised lemongrass, galangal slices, kaffir lime leaves, and smashed Thai chilies to the boiling stock. Reduce heat to medium and simmer for 5-7 minutes until the broth becomes highly aromatic.
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3
Stir in the sliced white onions and mushrooms. Continue to simmer for another 3 minutes until the vegetables begin to soften.
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4
Add the cherry tomatoes to the pot. These add a slight sweetness and acidity that complements the keto profile.
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5
Whisk in the keto-friendly roasted chili paste and the monk fruit sweetener (if using). The broth should take on a beautiful reddish-orange hue.
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6
Carefully drop the shrimp into the simmering broth. Cook for only 2-3 minutes, or just until they turn opaque and pink. Overcooking will make them rubbery.
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7
Stir in the fish sauce. This provides the essential salty, umami depth traditional to Thai cuisine.
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8
Turn off the heat completely. This is a critical step before adding the lime juice to prevent the juice from turning bitter.
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9
Pour in the fresh lime juice and stir well. Taste the broth—it should be a punchy balance of spicy, sour, and salty.
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10
Remove the large pieces of lemongrass and galangal if desired, though they are traditionally left in the bowl for aesthetic (just don't eat them!).
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11
Ladle the soup into warm bowls, ensuring everyone gets a generous portion of shrimp and mushrooms.
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12
Garnish generously with fresh cilantro and sliced green onions before serving immediately.
💡 Chef's Tips
Always use fresh galangal and lemongrass rather than dried; the essential oils are key to the flavor. Never boil the soup after adding the lime juice, as the high heat destroys the bright, citrusy notes. To make it a 'Tom Yum Nam Khon' (creamy version), add 2-3 tablespoons of heavy cream or full-fat coconut milk at the very end. If you can't find galangal, do not substitute with ginger; they have completely different flavor profiles. It is better to omit it or use a galangal paste. Adjust the number of Thai chilies based on your spice tolerance—smashing them releases more capsaicin into the broth.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed cauliflower rice to soak up the delicious broth. Pair with a crisp Thai cucumber salad dressed with vinegar and erythritol. Enjoy with a chilled glass of sparkling water infused with lime and mint. Accompany with a side of Thai-style omelet (Khai Jiao) cooked in coconut oil for extra healthy fats. Serve as a light starter before a main course of keto Pad Thai or green curry.