Description
A low-carb version of the classic Tom Yum soup, featuring shrimp and aromatic herbs.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 4 cups chicken broth
- 1 can coconut milk
- 2 lemongrass stalks, smashed
- 3 kaffir lime leaves
- 2 Thai bird chilies, sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 cup zucchini noodles
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the lemongrass, kaffir lime leaves, and bird chilies.
- Reduce heat and let simmer for 10 minutes.
- Stir in the coconut milk and bring to a simmer.
- Add shrimp and mushrooms; cook until shrimp are pink.
- Mix in fish sauce and lime juice.
- Add zucchini noodles and cook for 2 more minutes.
- Serve hot, garnished with cilantro.
Notes
- This soup can be made ahead of time and reheated.
- Adjust the spiciness by adding more or fewer chilies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 170mg