Tom Yum Kung (Thai Seafood Soup) Under 10 Carbs

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Low-Carb Tom Yum Kung (Thai Seafood Soup): Shrimp, mushrooms, galangal, lemongrass, kaffir lime leaves, Thai chilies, onion, garlic, fish sauce, lime juice, erythritol, spices. Garnish with cilantro (opt). Zesty and under 10 carbs!

Ingredients

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In a large pot, bring the water or seafood broth to a boil.

Step 1

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Add the galangal or ginger, lemongrass, kaffir lime leaves, Thai bird's eye chilies, onion, and garlic. Let it simmer for about 5 minutes to infuse the flavors.

Step 2

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Stir in the sliced mushrooms and cook until they soften.

Step 3

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Add the shrimp and cook until they turn pink and opaque.

Step 4

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Season the soup with fish sauce, lime juice, erythritol, and salt to taste. Adjust the flavors as needed.

Step 5

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Remove the soup from heat and remove the lemongrass, galangal, kaffir lime leaves, and Thai bird's eye chilies.

Step 6

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Serve hot, garnished with fresh chives if you like.

Step 7

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